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Scampi A La Creme

Francois.Marin's picture
Ingredients
  Scampi/Large shimps 1⁄2 Pound, uncooked
  Butter 1⁄4 Cup (4 tbs)
  Paprika 2 Teaspoon
  Sherry 6 Tablespoon
  Egg yolks 4
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Tomatoes 4 , peeled, seeded and cut in strips
  Salt To Taste
  Pepper To Taste
  Boiled rice 1⁄2 Cup (8 tbs) (for serving)
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.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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