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 in the refrigerator for 10 minutes while you prepare the other ingredients, then drain well.
2. Heat 5 tablespoons olive oil in a large pan over medium-high heat. Fry the scampi for 2 minutes on each side. Pour in the cognac and carefully flambé (tilt the pan toward the flame or use a lighter). Remove the scampi and set aside in a warm spot.
3. In the same pan, sauté the onion slices and garlic over medium heat until translucent, about 3-4 minutes.
4. Add the breadcrumbs and cook for 2-3 minutes, stirring, until lightly browned. Pour in 50 ml of the white wine to deglaze the pan, then stir in the tomato paste and cook for 1-2 minutes.
5. Add the canned diced tomatoes and the remaining white wine. Bring to a boil over medium-high heat.
6. Stir in the chilli pepper strips, ginger, and tomato ketchup. Season with salt and pepper to taste. Reduce heat to low and simmer gently for 20 minutes, stirring occasionally.
7. Taste and adjust seasonings if needed. Stir in 2 tablespoons of olive oil.
8. Return the scampi to the sauce, stir in the parsley, and cook for 4 minutes over medium heat, stirring gently.
9. Serve with a baguette or rice.