Prawn - Shrimp Recipe - Scampi Provencale 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) Mehtod 1. 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. 2. Stir in the tomato purée, white wine, lemon juice and zest, then simmer for a minute. 3. Add the tomatoes, season and simmer for 5-6 minutes until the tomatoes just begin to break up. 4. 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. 5. 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. 6. Stir in the chopped parsley and check the seasoning. 7. Serve immediately with rice or vegetables of your choice. https://www.cutting-edge-mediterranean-recipes.com/scampi-recipe.html