450 g peeled scampi
2 tbsp (1 oz) 25 g butter
1 tsp paprika
scant 1/2 (us) cup (100 ml) medium-dry sherry
3 egg yolks
200 ml (1/3 pint) double cream, (heavy cream)
4 small tomatoes
salt and pepper
2 tbsp (1 oz) 25 g butter
1 tsp paprika
scant 1/2 (us) cup (100 ml) medium-dry sherry
3 egg yolks
200 ml (1/3 pint) double cream, (heavy cream)
4 small tomatoes
salt and pepper
method
1. Heat the butter in a saucepan and cook the scampi gently; then add the paprika and sherry.
2. Boil, uncovered, to reduce the liquid by half.
3. Blend the egg yolks with the cream, strain into the pan, and heat slowly until the sauce coats the back of a wooden spoon; do not boil.
4. Skin, quarter, and deseed the tomatoes.
5. Add to the scampi, heat, and season.
6. Turn on to a warmed serving dish.
7. Serve with boiled rice.
2. Boil, uncovered, to reduce the liquid by half.
3. Blend the egg yolks with the cream, strain into the pan, and heat slowly until the sauce coats the back of a wooden spoon; do not boil.
4. Skin, quarter, and deseed the tomatoes.
5. Add to the scampi, heat, and season.
6. Turn on to a warmed serving dish.
7. Serve with boiled rice.
serving amount
serves 4
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