Scampi Aurora recipe
information
The name comes from the rosy pink sauce. For the occasional extravagant dinner, this dish is perfect!
ingredients
90 g (6 tbsps) butter or margarine
1 small onion, chopped
450 g (1 lb) scampi
90 g (6 tbsps) flour
280 ml (1/2 pint) water or fish stock
15 ml (1 tbsp) tomato puree
30 ml (2 tbsps) chopped parsley
10 ml (2 tsps) chopped dill
Salt and pepper
Cooked rice
1 small onion, chopped
450 g (1 lb) scampi
90 g (6 tbsps) flour
280 ml (1/2 pint) water or fish stock
15 ml (1 tbsp) tomato puree
30 ml (2 tbsps) chopped parsley
10 ml (2 tsps) chopped dill
Salt and pepper
Cooked rice
method
1. Melt half the butter or margarine, add the onion and cook to soften slightly. Add scampi and cook quickly until it curls. Remove to a plate.
2. Add the flour to the pan and cook slowly until golden brown, stirring frequently.
3. Pour on the water and stir vigorously to blend. Add tomato puree and bring to the boil. Add parsley, dill, and seasoning to taste and return the onions and the scampi to the sauce. Heat through for 5 minutes and serve over rice.
2. Add the flour to the pan and cook slowly until golden brown, stirring frequently.
3. Pour on the water and stir vigorously to blend. Add tomato puree and bring to the boil. Add parsley, dill, and seasoning to taste and return the onions and the scampi to the sauce. Heat through for 5 minutes and serve over rice.
serving amount
serves 4
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more information
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