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Scampi a la Creme Recipe
|Scampi/Large shimps||1⁄2 Pound, uncooked|
|Butter||1⁄4 Cup (4 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Tomatoes||4 , peeled, seeded and cut in strips|
|Boiled rice||1⁄2 Cup (8 tbs) (for serving)|
Calories 649 Calories from Fat 486
% Daily Value*
Total Fat 55 g84.8%
Saturated Fat 29.9 g149.4%
Trans Fat 0 g
Cholesterol 338.6 mg
Sodium 295.5 mg12.3%
Total Carbohydrates 29 g9.6%
Dietary Fiber 4.8 g19.2%
Sugars 5.5 g
Protein 11 g22.7%
Vitamin A 84.7% Vitamin C 29.9%
Calcium 9.9% Iron 9.4%
*Based on a 2000 Calorie diet
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.