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Scampi Provencale #1

ingredients

serves 4
450 g ( 1 lb) peeled scampi (Dublin Bay prawns)
court bouillon
2 tbsp (1 oz) 25 g butter
1 small onion, finely chopped
1 clove garlic, crushed
1 lb (450 g) tomatoes, peeled and chopped
1 tablespoon concentrated tomato puree (paste)
1 tablespoon chopped mixed herbs
2 tablespoons dry white wine (optional)
salt and freshly ground black pepper

method

1. Poach the scampi in the warm court bouillon for 5 to 7 minutes, then drain and keep warm.

2. Melt the butter in a saucepan and add the onion and garlic. Soften for a few minutes before adding the chopped tomato, tomato puree, herbs, wine (if using) and seasoning to taste.

3. For a smooth sauce, blend in a liquidiser or food processor, or put through a sieve.

4. Add the scampi to the sauce and heat through.

5. Serve on a bed of plain boiled rice.

What did you think?

13 people have helped to review this recipe. Thankyou!

Scampi provencale
posted by joseph @ 03:00AM, 9/05/08
I usualy add a tiny green chilly together with the scampi to give a little bite. I then remove it before serving
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