Provencal style Scampi recipe
information
260 calories per serving
ingredients
675 g (1 lb 8 oz) scampi
1 litre (1 3/4 pints) water
salt and pepper
1 stem parsley
juice of 1/2 lemon
1 1/2 tablespoons cognac
few dashes Worcestershire sauce
1 large onion
4 cloves garlic
1 red pepper
2 tablespoons chopped mixed herbs, eg. parsley, chervil, lovage
1 tablespoon oil
50 g (2 oz) butter
1 litre (1 3/4 pints) water
salt and pepper
1 stem parsley
juice of 1/2 lemon
1 1/2 tablespoons cognac
few dashes Worcestershire sauce
1 large onion
4 cloves garlic
1 red pepper
2 tablespoons chopped mixed herbs, eg. parsley, chervil, lovage
1 tablespoon oil
50 g (2 oz) butter
method
1. Tip the scampi into a bowl, cover and leave to defrost.
2. Bring the water to the boil with a little salt and the parsley, add the scampi and simmer for 1 minute. Lift out the scampi with a skimmer, drain, then season with the lemon juice, cognac, Worcestershire sauce and pepper. Cover and leave to marinate for 30 minutes.
3. Finely chop the onion and garlic. Wash and dry the pepper, cut in half, remove core and seeds and chop finely. Mix the chopped onion, pepper and garlic with the herbs and fry in the oil for 2 minutes. Stirring continuously. Salt to taste.
4. Heat the butter, pat the scampi dry and fry in the butter until golden brown.
5. Serve the scampi topped with the herb mixture.
2. Bring the water to the boil with a little salt and the parsley, add the scampi and simmer for 1 minute. Lift out the scampi with a skimmer, drain, then season with the lemon juice, cognac, Worcestershire sauce and pepper. Cover and leave to marinate for 30 minutes.
3. Finely chop the onion and garlic. Wash and dry the pepper, cut in half, remove core and seeds and chop finely. Mix the chopped onion, pepper and garlic with the herbs and fry in the oil for 2 minutes. Stirring continuously. Salt to taste.
4. Heat the butter, pat the scampi dry and fry in the butter until golden brown.
5. Serve the scampi topped with the herb mixture.
serving amount
serves 4
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