Scampi Provencale Recipe
Ingredients
11b leeks, well washed and sliced
2 tablespoons butter
1 lemon
2 tablespoons dry cider
1/2 cup mushrooms, washed and sliced
1x 14 oz can chopped tomatoes
2 teaspoons cornstarch
1 cup peeled Jumbo shrimp
1 teaspoon chopped parsley salt and pepper
Directions
1 Put the leeks into a 23cm/9 inch pie dish. Do not add any extra water.
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
