Scampi Provencale With White Wine
|Olive oil||1 Tablespoon|
|Onion||1 Small, peeled and chopped|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Dry white wine||2 Fluid Ounce (50 Milliliter)|
|Tomato puree||1 Teaspoon|
|Fresh parsley||1⁄2 Bunch (50 gm)|
|Dried thyme||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Scampi||4 Ounce, peeled (100 Gram)|
|Parsley sprigs||1 (For Garnish)|
1) In a pan saute the onion and garlic in the oil until soft.; stir in the wine, allow to boil, simmer to reduce slightly.
2) Add the prepared chopped tomatoes, tomato puree, water, 1 tsp of chopped parsley and thyme to the pan and saute for 5 min; season well with salt and pepper.
3)Lastly add the scampi to the pan and heat well.
4) Garnish with the tomato slice and a sprig of parsley and serve immediately with the boiled rice.