Scampi Provençale

Method

• How to Make Scampi Provençale
• Peel and devein the scampi, set shells aside for possible stock or discard
• Pat the scampi dry with paper towel and refrigerate until ready to cook
• Wash and core the plum tomatoes, then dice them finely
• Peel and finely slice the shallots
• Peel and finely chop the garlic cloves
• Prepare the bouquet garni (typically a bundle of parsley, thyme, and bay leaf), tie with string
• Heat 2 tablespoons olive oil in a large sauté pan over medium heat
• Add the shallots and cook, stirring, until softened but not colored (about 2-3 minutes)
• Add the chopped garlic and cook for 30 seconds until fragrant
• Stir in the tomato paste and diced tomatoes, increase heat slightly
• Pour in the white wine and add the bouquet garni
• Simmer gently until tomatoes have broken down and sauce has reduced (about 10 minutes), stirring occasionally
• Remove bouquet garni and discard
• Season the tomato sauce with salt and ground black pepper to taste
• In a separate pan, heat 1 tablespoon olive oil over high heat
• Add the scampi in a single layer and sear quickly until just opaque and lightly golden (about 1-2 minutes per side)
• Transfer cooked scampi into the tomato Provençale sauce and gently combine
• Taste and adjust seasoning as needed
• Finely chop the chives and spring onions for garnishing
• Optional: briefly sauté some prawns in olive oil for garnish if desired
• Spoon the finished Scampi Provençale onto warm plates
• Garnish with chives, spring onions, and prawns
• Serve immediately with crusty bread or alongside a simple green salad