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
Recommended readings- Thermidore lobster, original recipe with sauce
- Stuffed cuttlefish easy to make in a pan with white wine
- Stuffed anchovies breaded and fried
- Nicoise sole: recipe with lemon
- Grilled San Pietro fish fillets in the oven
- 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.
