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Scampi
Recipe from Provence
This Scampi Recipe was the Mediterranean dish that I ordered at my
first
visit to a very up market restaurant in London during the swinging
sixties.
Scampi Provencal was famous and on the menu of every trendy
hotel around the world. I thought it was ultra chic then.... later
on its
popularity waned. But I am pleased to say that this great retro icon is
now back on the menu of many restaurants. We love its simplicity and
freshness. Our Spanish gambas are perfect for it. A great quick, but
sophisticated dinner party dish.
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Scampi
Recipe Ingredients
for 4 people
Olive
oil for frying
1 medium onion, peeled and finely chopped
3 cloves of garlic, peeled and crushed
2 tbsp olive oil
1 tsp tomato purée
A splash of white wine (about 50ml)
Juice and zest of a lemon
10 tomatoes, roughly chopped, or a 400g can of
chopped tomatoes
24 peeled, large raw shrimps, or large raw
prawns
Salt and freshly ground black pepper
A handfull of chopped parsley
1/2 teasp cornfour/cornstarch slaked with a
little water (if necessary)
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First make the sauce by gently frying the
onion and garlic in a non
stick fry pan in the olive oil for a couple
of minutes without
colouring.
Stir in the tomato purée, white wine, lemon
juice and zest, then simmer for a minute.
Add the tomatoes, season and simmer for 5-6
minutes until the tomatoes just begin to break up.
Add the shrimp/prawns and simmer until they
have turned pink. This only takes about 3-4 minutes. Be careful not to
over cook them.
If a lot of juices have come out of the
shrimp/scampi during cooking, it may be necessary to thicken the sauce
with the cornflour mixture, just stir it in and bring back to simmer.
Stir in the chopped parsley and check the
seasoning.
Serve immediately with rice (we use brown) and
vegetables of
your choice.
Eat this and other great food, relaxing under the sun, with us in Spain.
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Cooking Breaks site for single people, couples and groups. No single
supplement!
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