Scampi a la Creme Recipe
Ingredients
| Large shrimps | 1⁄2 Pound, uncooked (for serving cooked or or 14 cup butter 2 teaspoons paprika 6 tablespoons sherry 4 egg yolks 1 cups h) |
Nutrition Facts
Serving size
Calories 35 Calories from Fat 0
% Daily Value*
Total Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 62.5 mg20.8%
Sodium 250 mg10.4%
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 9 g17%
Vitamin A Vitamin C
Calcium 1% Iron
*Based on a 2000 Calorie diet
Directions
Method In a skillet melt butter.
If scampi are raw, fry them briskly 2-3 minutes until cooked.
If they are cooked, simply warm them thor- oughly in the butter.
Add paprika and sherry and cook until it boils.
Flame, then boil the liquid until it is reduced by half.
Mix egg yolks with cream and strain care- fully into the pan, stirring constantly.
Cook over low heat until the sauce coats the back of a spoon.
Do not let it boil or it will curdle.
Add tomatoes, heat gently for 1 minute, season to taste and spoon into a warm serving dish.
Serve with boiled rice.
If scampi are raw, fry them briskly 2-3 minutes until cooked.
If they are cooked, simply warm them thor- oughly in the butter.
Add paprika and sherry and cook until it boils.
Flame, then boil the liquid until it is reduced by half.
Mix egg yolks with cream and strain care- fully into the pan, stirring constantly.
Cook over low heat until the sauce coats the back of a spoon.
Do not let it boil or it will curdle.
Add tomatoes, heat gently for 1 minute, season to taste and spoon into a warm serving dish.
Serve with boiled rice.
Chef
