Sit down to this classic seafood dish in double-quick time with the help of your trusty microwave oven.
2 tbsps olive oil
1 onion, finely chopped
1 clove garlic, crushed
400 g (14 oz) canned plum tomatoes, juice reserved
5 tbsps dry white wine
1/4 tsp thyme
1 tsp basil
1 tbsp chopped parsley
1 bay leaf
Salt and pepper
2 tsps cornflour
675 g (1 1/2 lbs) scampi, shelled
1 onion, finely chopped
1 clove garlic, crushed
400 g (14 oz) canned plum tomatoes, juice reserved
5 tbsps dry white wine
1/4 tsp thyme
1 tsp basil
1 tbsp chopped parsley
1 bay leaf
Salt and pepper
2 tsps cornflour
675 g (1 1/2 lbs) scampi, shelled
method
1. Combine the olive oil, onion and garlic in a deep bowl and cook for 5 minutes on HIGH, stirring frequently
2. Add the tomatoes, wine, herbs, bay leaf, salt and pepper and stir together well. Heat for 2 minutes on HIGH.
3. Mix the reserved tomato juice with the cornflour and add to the sauce. Cook for 3 minutes on HIGH and stir well.
4. Add the scampi to the sauce and cook for 2-4 minutes on HIGH or until they are tender and the sauce has thickened. Remove the bay leaf before serving.
2. Add the tomatoes, wine, herbs, bay leaf, salt and pepper and stir together well. Heat for 2 minutes on HIGH.
3. Mix the reserved tomato juice with the cornflour and add to the sauce. Cook for 3 minutes on HIGH and stir well.
4. Add the scampi to the sauce and cook for 2-4 minutes on HIGH or until they are tender and the sauce has thickened. Remove the bay leaf before serving.
serving amount
serves 4
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