For ➍2 large tomatoes, peeled & chopped
2 tbs olive oil
2 bay leaves
2 cloves garlic
¼ ts salt
¼ ts pepper
20 fresh or thawed scampi or jumbo shrimp, peeled & cleaned
2 tbs milk
2 tbs flour
salt
4 tbs olive oil
3 tbs butter
2 cloves garlic, finely chopped
2 tbs. lemon juice
parsley, snipped
In small saucepan, combine chopped tomatoes, 2 tbs olive oil, bay leaves, 2 cloves garlic, salt and pepper. Bring to boil. Reduce heat. Cover and simmer until tomatoes are tender, about 5 m. Remove garlic and bay leaf. Strain tomatoes and set pulp aside.
Dip scampi in milk, then in flour, shaking off excess flour. Sprinkle scampi lightly with salt. In large skillet, heat remaining olive oil. Add about half the scampi at a time. Cook, uncovered, over medium heat until scampi are done, about 3 m per side. Drain on paper towel.
In another saucepan, melt butter; cook chopped garlic in butter until tender. Add tomato pulp and lemon juice; mix well. Drain olive oil from scampi pan.
Pour tomato sauce over scampi. Sprinkle with parsley.
Mix gently and serve immediately (with some risotto or fresh bread).
*Use half the quantities for a starter.
**For a quick version: heat 2 or 3 tbs of oil, throw all ingredients (no butter, milk or flour) in a wok, starting with (chopped) garlic and scampi's (not milked or floured), ), and wok for 6 m.
