Recipe #5493
Scampi Varadero
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 8 min |
| Total: | 28 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Académie Culinaire |
Wine & food pairing
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Recipe ingredients
- 4 scampi
- 2 cups (500 mL) canned tomato sauce*
- ¾ cup (180 mL) red pepper, in strips
- 3 Tbsp. (45 mL) parsley leaves
- 1 Tbsp. (15 mL) white vinegar*
- 7 Tbsp. (105 mL) Irresistibles extra virgin olive oil*
- 7 Tbsp. (105 mL) white rum
- 1 cup (250 mL) minced onion
- 14 garlic cloves, chopped
- ½ cup + 5 Tbsp. (200 mL) white wine
- Salt to taste
Preparation
Cut scampi up into 4 pieces.
In a food processor, blend tomato sauce, red pepper, parsley and vinegar into a coulis.
Heat oil in a big skillet over medium-high heat.
Add scampi and cook over high heat for 2 minutes until they begin to turn pink.
Add rum and flambée.
Add onion and garlic and cook over medium heat.
Deglaze pan with white wine.
Stir coulis into scampi.
Salt, cover and cook 2 minutes on medium.
Suggestion
Origin: Cuban
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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