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    • Scampi Provençale

    Mark Sharron
    Easy
    15 minutes
    4-6
    Amount Per Serving: Calories 305; Total fat 31g; Sodium 123mg; Carbohydrates 117g; Fibre 19g; Sugar 22g; Protein 65g
    In Italy, they call them scampi. But in the United Kingdom, they're called Dublin Bay prawns. This crustacean is a rich source of vitamin E. This combination of seafood and tomatoes makes a delicious sauce for wholemeal spaghetti.
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    Ingredients

    • 1 1⁄2 pound raw Scampi
    • 1 1⁄2 pound plum tomatoes
    • 4 shallots
    • 3 tablespoon olive oil
    • 3 garlic cloves, chopped
    • 1 tablespoon tomato paste
    • 150ml white wine
    • Bouquet garni
    • Salt and ground black pepper
    • Chives, spring onions, and prawns for garnishing

    Method

    • Slice the raw Scampi in half moon cuts.
    • Seed and chop the tomatoes finely.
    • Mince the shallots.
    • Heat the olive oil in a pan, add garlic and shallots and cook slowly for 2-3 minutes. Then add the tomato paste.
    • Turn the heat up and add the Scampi, tomatoes, wine and cook for about 10 minutes.
    • Add the bouquet garni, salt and pepper to taste and cook for another 2 minutes.
    • Take it off the heat, then serve.
    • Serving Suggestions: Serve immediately with brown rice and a simple salad of sliced tomatoes drizzled with a little vinaigrette and served on a bed of fresh baby spinach leaves.

    Frozen Scampi Products

    • Langoustine Shells 1kg

    • Whole Scampi 4/7 1kg – Langoustines

    • Breaded Scampi 454g

    • Peeled Scampi 454g

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