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Scampi Recipe from Provence

This Scampi Recipe was the Mediterranean dish that I ordered at my first visit to a very up market restaurant in London during the swinging sixties.
Scampi Provencal was famous and on the menu of every trendy hotel around the world. I thought it was ultra chic then.... later on its popularity waned. But I am pleased to say that this great retro icon is now back on the menu of many restaurants. We love its simplicity and freshness. Our Spanish gambas are perfect for it. A great quick, but sophisticated dinner party dish.

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Scampi Recipe Ingredients for 4 people

Olive oil for frying
1 medium onion, peeled and finely chopped
3 cloves of garlic, peeled and crushed
2 tbsp olive oil
1 tsp tomato purée
A splash of white wine (about 50ml)
Juice and zest of a lemon
10 tomatoes, roughly chopped, or a 400g can of chopped tomatoes
24 peeled, large raw shrimps, or large raw prawns
Salt and freshly ground black pepper
A handfull of chopped parsley
1/2 teasp cornfour/cornstarch slaked with a little water (if necessary)

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Scampi Recipe Method

First make the sauce by gently frying the onion and garlic in a non stick fry pan in the olive oil for a couple of minutes without colouring.
Stir in the tomato purée, white wine, lemon juice and zest, then simmer for a minute.
Add the tomatoes, season and simmer for 5-6 minutes until the tomatoes just begin to break up.
Add the shrimp/prawns and simmer until they have turned pink. This only takes about 3-4 minutes. Be careful not to over cook them.
If a lot of juices have come out of the shrimp/scampi during cooking, it may be necessary to thicken the sauce with the cornflour mixture, just stir it in and bring back to simmer.
Stir in the chopped parsley and check the seasoning.
Serve immediately with rice (we use brown) and vegetables of your choice.