Scampi with Mushroom Sauce
|Butter||1 Ounce (25 g)|
|Onion||1 , peeled and chopped|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Mushrooms||6 Ounce, sliced (175 g)|
|Corn flour||2 Teaspoon (10 ml)|
|Dry white wine||1⁄4 Pint (150 ml)|
|Chicken stock||1⁄4 Pint (150 ml)|
|Freshly ground black pepper||To Taste|
|Double cream||1⁄4 Pint (150 ml)|
|Scampi||1 Pound (frozen, Prepared)|
|Flour||1⁄2 Cup (8 tbs) (for coating)|
|Vegetable oil||30 Milliliter (2 tablespoons)|
1.In a pan, heat the butter and fry onions and garlic in it.Stir in mushrooms and fry for 3 minutes.Combine cornflour with wine and add to th epan along with stock.
2.Let the mixture boil.
4.Put the lid on and let it simmer for 15 minutes.
5.Turn off the flame and add salt and pepper to it.
6.Add cream and stir well.
7.In a pan, heat oil and add scampi; fry for 5 minutes.
The dish can be frozen for later use. If frozen, thaw for 4 hours in refrigerator and reheat before serving.