- 16 scampis
- 1 green onion, thinly sliced
- 1 tiny glass Cognac
- Tomato sauce
- Heavy cream [35%]
- Salt and pepper, to taste
- Cayenne pepper, to taste [optional]
Tomato Sauce
- 1 knob butter
- 1 to 2 tablespoons [8.75 à 17.5 g] flour
- 1 green onion, chopped
- 5 1/2 ounces [156 mL] tomato paste
- Water
- Salt and pepper, to taste
- 1 tablespoon [15 mL] catsup [optional]
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- Prepare tomato sauce; set aside.
- Peel then remove scampi veins.
- Just melt green onion slices into a frypan..
- Cook sampis into melted green onion slices until no longer translucent inside; pour in Cognac and flambe.
- Reserving cooking juices into frypan, arrange 4 scmapis into each of 4 individual oven-safe dishes.
- Measure tomato sauce; stir in 1/3 cup [80 mL] cream for each 2/3 cups [160 mL] tomato sauce.
- Pour creamy tomato sauce into reserved cooking juices; salt and pepper.
- Then, if desired, mix in a little Cayenne pepper, or to taste.
- Evenly pour sauce over scampis.
- A little before serving, preheat oven to 450°F [230°C].
- Reheat scampi dishes into preheated oven before serving, really hot !
Tomato Sauce
- Melt butter into a casserole.
- Stir in flour, chopped green onion, tomato paste and enough water to get desired consistency.
- Salt, pepper and, if desired, for a special touch, stir in catsup.
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