Scampi Provençale

15 minutes
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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  • 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


  • 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