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Scampi Provencale #2

ingredients

serves 10
850 g scampi
100 g flour
75 g butter
500 g tomato concassee
500 ml Tomato Sauce
chopped parsley
seasoning

method

1. Heat the butter in a shallow pan, season and pass the scampi through the flour, shaking off the surplus.
2. Add to the pan and fry without much coloration. Drain off any surplus butter.
3. Add the tomato concassee and Tomato Sauce and gently mix into the scampi.
4. Fill into a serving dish and sprinkle with the chopped parsley.

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