Summary

Ingredients

• 1 kg scampi, with shell, without head
• 1 lemon (s), add the juice
• 5 tablespoon olive oil
• 50 ml cognac
• 4 onion (s), halved, cut across into thin slices
• 4 cloves garlic, finely diced
• 2 tablespoon breadcrumbs
• 400 ml white wine, dry
• 1 tablespoon tomato paste
• 400 g tomato (s), can, diced
• 1 chilli pepper (s), red, halved, pitted, cut across into fine strips
• 1 piece (s) ginger, the size a walnut, peeled, finely diced
• 2 tablespoon tomato ketchup
• salt
• pepper
• 1 bunch parsley, smooth, cut into fine strips
• 2 tablespoon olive oil

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Instructions

1. Marinate the scampi with lemon juice.
2. Heat the oil in a large pan and fry the drained scampi for 2 minutes on each side. Deglaze with the cognac and flambé. Take out the scampi and keep warm.
3. In the same pan, sauté the onions and garlic until translucent. Add breadcrumbs and brown, deglaze with 50ml wine, add tomato paste and roast. Add the canned tomatoes and the rest of the wine and bring to the boil; then add the chilli pepper, ginger and ketchup and season with salt and pepper
4. Strongly taste. Let it simmer gently for 20 minutes.
5. Then stir in 2 tablespoons of olive oil into the finished sauce. Add the scampi to the sauce, stir in the parsley and heat for 4 minutes.
6. Serve either with a baguette or rice as the main meal.