Post by Sylvia on Sept 24, 2008 6:56:06 GMT -6
Scampi Provencale
Serves 4
1 lb/450g peeled scampi (fresh or defrosted)
2 oz/50g butter
3 tbsp/45ml olive oil
1 onion finely sliced
1 clove garlic (crushed)
1lb/450g tomatoes, peeled and sliced
4 oz/100g mushrooms, sliced
Seasoning
1 lemon
8 oz/225g cooked rice
Heat butter and oil in a large frying pan and add onion and garlic.
Add tomatoes, mushrooms and scampi and cook for 10 - 15 minutes, stirring gently.
Season, and serve on a bed of boiled rice.
Garnish with lemon wedges.
Serves 4
1 lb/450g peeled scampi (fresh or defrosted)
2 oz/50g butter
3 tbsp/45ml olive oil
1 onion finely sliced
1 clove garlic (crushed)
1lb/450g tomatoes, peeled and sliced
4 oz/100g mushrooms, sliced
Seasoning
1 lemon
8 oz/225g cooked rice
Heat butter and oil in a large frying pan and add onion and garlic.
Add tomatoes, mushrooms and scampi and cook for 10 - 15 minutes, stirring gently.
Season, and serve on a bed of boiled rice.
Garnish with lemon wedges.