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Scampi Provencale Recipe
|Leeks||1 Pound, well washed and sliced|
|Dry cider||2 Tablespoon|
|Mushrooms||1⁄2 Cup (8 tbs), washed and sliced|
|Canned chopped tomatoes||14 Ounce (1 Can)|
|Jumbo shrimp||1 Cup (16 tbs), peeled|
|Chopped parsley||To Taste|
Serving size: Complete recipe
Calories 954 Calories from Fat 277
% Daily Value*
Total Fat 31 g48.4%
Saturated Fat 16.6 g82.9%
Trans Fat 0 g
Cholesterol 429.3 mg
Sodium 2961.8 mg123.4%
Total Carbohydrates 117 g38.9%
Dietary Fiber 19.2 g76.8%
Sugars 22.2 g
Protein 65 g129.4%
Vitamin A 232.4% Vitamin C 237.9%
Calcium 57.4% Iron 118.6%
*Based on a 2000 Calorie diet
2 Cover with plastic wrap, and pierce. Microwave on full power for 6 minutes. Set to one side.
3 To make the sauce: Place the butter in a 900ml/1 1/2 pint (3 3/4 cup) mixing bowl and microwave on full power for 1 minute.
4 Add the juice of half the lemon, the cider, mushrooms and tomatoes, and stir well.
5 Cover with plastic wrap, and pierce. Microwave on full power for 3 minutes.
6 Mix the cornflour (cornstarch) to a smooth paste with 1 tablespoon cold water. Stir into tomato mixture.
7 Add the scampi (shrimp), parsley and salt and pepper to taste. Microwave on full power for 1-2 minutes, until the scampi (shrimp) are heated through and the sauce has thickened.
8 Pour over the prepared leeks, and garnish with lemon slices cut from the remaining half lemon.