Recipe for Scampi Provencal 
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Yield:
6
Ingredients:
Amount Ingredient
700 gm tomatoes preferably plum tomatoes
4 x shallots or 1 small onion
45 ml olive oil
3 clv garlic crushed or chopped
1 x level tbsptomato paste
150 ml white wine
bouquet garni
1 x 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.
Instructions:
Instructions: Heat the olive oil in a large frying pan add the shallots and cook for 12 minutes on the boiling plate.

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 in the simmering ovenfor 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 and salad as a main course.

Serves 6

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