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Tuesday, May 31, 2016

Scampi Provencal

How to Make Scampi Provencal Recipe - preparation 25 minutes cooking time 20 minutes

Serves 4

3 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 tbsp tomato paste
150ml/¼ pint/scant ⅔ cup white wine
675g/1½lb tomatoes, skinned, seeded and roughly chopped
675g/1½lb peeled raw scampi or tiger prawns (jumbo shrimp)
salt and ground black pepper
3 tbsp chopped fresh parsley

1 Heat the oil in a large frying pan, add the onion and cook over a medium heat for 5 minutes. Add the garlic and cook for 1 minute, then stir in the tomato paste and cook for 1 minute. Pour in
the wine, bring to the boil and let it bubble away for 10 minutes or until well reduced.

2 Add the chopped tomatoes and season with salt and pepper to taste. Bring to the boil, then reduce the heat and simmer gently for 5 minutes or until pulpy.

3 Add the scampi or tiger prawns to the hot sauce and simmer gently, stirring, for 2–3 minutes until they turn pink.

4 Scatter with parsley and serve immediately with rice.

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