How to cook scampi in a pan with aromatic herbs


Recipe for making scampi in a pan with the addition of aromatic herbs, detailed description of the procedure and necessary ingredients for this second fish dish to be accompanied with rice.

Ingredients for 6 people

- 20 g of butter

- 1 shallot

- anise liqueur

- 300 g of tomato sauce

- some basil leaves

- 900 g of prawns

- 2 tablespoons of chopped mixed herbs (thyme, marjoram, tarragon)

- White flour

- extra virgin olive oil

- sugar

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- 1 vegetable nut

- 200 g of parboiled rice

- salt

- pepper

Preparation of scampi with aromatic herbs

After shelling the prawn tails, lightly flour them.

Take a pan and brown the chopped shallots in 2 tablespoons of oil and butter, then add the scampi while continuing to cook over low heat and stirring often with a wooden spoon.

Season with salt, pepper, sprinkle with the chopped herbs, then sprinkle with a splash of aniseed liqueur.

Combine the tomato puree and the chopped basil leaves, 1 teaspoon of sugar and the nut.

Adjust salt and pepper, continuing to cook for about 10 more minutes.

Boil the rice in a saucepan with plenty of boiling salted water, drain and transfer it to a bowl, then season it with a drizzle of oil and set aside.

Arrange the prawns on the serving plates, accompany with the rice and season with the cooking sauce before serving.

'Grilled' Shrimp Scampi in the ANYWARE™ Classic Skillet (March 2024)

Tags: Fish main courses