Shell the raw scampi, set the tails aside. In a shallow casserole, brown the heads and the bodies in half of the oil. Add the onions, the shallots and the garlic and cook until the onions are translucent. Add the Cognac and the white wine. Add the peeled, seeded and diced tomatoes, the tomato paste and the bouquet garni, season with salt and pepper and sprinkle a pinch of Cayenne pepper. Bring to a boil, lower the heat, cover and cook for approximately 30 minutes. Strain the sauce through a fine mesh sieve and set aside. Roll the scampi tails in the flour, shaking off the excess. Fry them in the remaining oil, to a golden color, about 5 to 6 minutes of cooking. Set aside. Butter a ring mold, place and press the rice into it, add a few pieces of butter, cover with aluminum foil and warm up in a very low oven (300 F) for approximately 20 to 25 minutes. About 10 minutes before serving, add the scampi to the sauce, warm up very slowly. Unmold the rice on a round serving dish, mound the scampi with some of the sauce in the center of the ring, serve the remaining sauce on the side.
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24 large scampi or Dublin bay prawns
14 oz Creole rice (long grain, cooked)
6 tomatoes
4 chopped onions
5 oz tomato paste
3 chopped garlic cloves
2 chopped shallots
1 bouquet garni
1 bottle dry white wine
1 cup oil
3 1/2 oz butter
2 shot glasses Cognac
2/3 cup flour
salt, pepper, 1 pinch Cayenne pepper
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30
mn
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60
mn
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This dish can be served as an appetizer, or as a main course.
