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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.
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