Mix the cream, the tomato paste, the lemon juice into a bowl, add a pinch of Cayenne pepper and season with salt. Set aside. Melt the butter in a shallow saucepan, when hot, add the scampi. Brown on a high heat, add the whisky and flambÄ. Pour the cream over the scampi, stir and cover. Cook on a high heat for 5 minutes, then remove the lid and reduce the sauce for another 5 minutes. Test a scampi with a trussing needle, if the tip comes out hot, the dish is ready.
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36 scampi or Dublin bay prawns
1 2/3 cups crÅme fraöche
3 1/2 oz tomato paste
6 tsp lemon juice
1/2 cup whisky
3 tbsp butter
salt, Cayenne pepper
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10
mn
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10
mn
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Marie-Jo Ferrand recommends serving a Mëcon rosÄ or a Pinot rosÄ with this dish.
