Scampi Provençale
40 Minute
High in Protein
Scampi Provençale serve this classic French dish with crusty bread as a starter or with rice.
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  • 11⁄2lb tomatoes, preferably plum tomatoes
  • 4 shallots or 1 small onion
  • 3 tbsp olive oil
  • 3 garlic cloves
  • 1 level tbs) tomato paste
  • 150 ml white wine
  • Bouquet garni
  • Salt and ground black pepper
  • 11⁄2 raw Scampi
  • Spring onions, chives and prawns to garnish


  • Peel, de-seed and roughly chop the tomatoes. Finely chop the shallots. Heat the olive oil in a large frying pan, add the shallots and cook for 1-2min. Add the crushed or chopped garlic and cook for 30 seconds before adding the tomato paste; cook for 1min. Pour in the white wine, bring to the boil and bubble for about 10 minutes until well reduced and syrupy.

  • Add the chopped tomatoes and bouquet garni, then season to taste. Bring to the boil and simmer gently for 5min or until pulpy.

  • Add the raw Scampi to the hot sauce, then return to the boil and simmer gently, stirring, for 1-2min 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.

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