Recipe: Shrimp Provencal, Scampi Provencal for Laurel, PA

Here are two recipes for Scampi Provencal. I have not tried either recipe but if you want to try it, Laurel, these both sound good.

Shrimp Provencal
Servings: 6

2 pounds Medium to large FRESH shrimp, shelled and deveined
1 small onion, chopped
2 tablespoons olive oil
4 cans (16-oz. each) Ready-cut tomatoes, drained
1 (6-oz) can tomato paste
1 teaspoon black pepper
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1 teaspoon salt
1 teaspoon garlic powder
2 1/4 cups water
Butter or margarine
1/2 cup dry white wine

In a large heavy skillet, saute onion in oil over medium-high heat until tender but not browned. Add tomatoes, tomato paste, water, pepper, basil, oregano, salt and garlic powder. Bring to a boil, reduce heat and simmer 1 and 1/2 hours.

Just before needed, saute the shrimp in only as much butter as needed until barely tender. Add wine and cook over high heat until wine is almost evaporated.

To serve, place cooked thin pasta on platter or pasta plate. Pour a little of the shrimp cooking liquid over and toss. (You can also do this on individual plates) Top with some of the sauce and then some of the shrimp.

Scampi Provencal
Servings: 6

700 gm tomatoes preferably plum tomatoes
4 shallots or 1 small onion
45 ml olive oil
3 cloves garlic crushed or chopped
1 level tbsp tomato paste
150 ml white wine
bouquet garni
salt and freshly ground black pepper
700 gm raw scampi peeled tiger prawns or langoustines
spring onions
chives and prawns to garnish

Peel deseed and roughly chop the tomatoes.

Heat the olive oil in a large frying pan add the shallots and cook for 12 minutes.

Add the garlic and cook for 30 seconds before adding the tomato paste; cook for 1 minute.

Pour in the white wine bring to the boil and bubble for about 5 to 10 minutes until very well reduced and syrupy.

Add the chopped tomatoes and bouquet garni then season to taste.

Bring to the boll and cook for 10 minutes or until pulpy.

Add the raw scampi to the hot sauce then return to the boil and simmer gently, stirring for 1 to 2 minutes or until the scampi are pink and just cooked through to the centre.

Garnish with finely sliced spring onions chopped chives and prawns; serve immediately.

Serve this classic dish with crusty bread as a starter or with rice or pasta and salad as a main course.