Scampi A La Creme
|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)|
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.