Scampi Provencale #3
Ingredients
- 2 tbsps olive oil
- 1 onion finely chopped
- 1 clove garlic crushed
- 14 oz canned plum tomatoes juice reserved
- 5 tbsps dry white wine
- 1/4 tsp thyme
- 1 tsp basil
- 1 tbsp chopped parsley
- 1 bay leaf
- Salt and pepper
- 2 tsps cornflour
- 1 1/2 lbs scampi shelled
Instructions
- Combine the olive oil, onion and garlic in a deep bowl and cook for 5 minutes on HIGH, stirring frequently
- Add the tomatoes, wine, herbs, bay leaf, salt and pepper and stir together well. Heat for 2 minutes on HIGH.
- Mix the reserved tomato juice with the cornflour and add to the sauce. Cook for 3 minutes on HIGH and stir well.
- Add the scampi to the sauce and cook for 2-4 minutes on HIGH or until they are tender and the sauce has thickened. Remove the bay leaf before serving.
Calories: 260 kcal
Carbohydrates: 8 g
Protein: 31 g
Fat: 9g
Saturated Fat: 1 g
Cholesterol: 233 mg
Sodium: 173 mg
Potassium: 703 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 1005 IU
Vitamin C: 18 mg
Calcium: 108 mg
Iron: 2 mg