Scampi Varadero

Scampi Varadero
  • 4 servings
  • 0:20 Preparation
  • 0:08 Cooking
  • 0:28 Total Time


Add all
  • 4


  • 2 cups
    (500 mL)

    canned tomato sauce

  • 3/4 cup
    (190 mL)

    red pepper, in strips

  • 3 Tbsp.
    (45 mL)

    parsley leaves

  • 1/2 cup

    white wine

  • 7 Tbsp.
    (105 mL)

    extra virgin olive oil

  • 7 Tbsp.
    (105 mL)

    white rum

  • 1 cup
    (250 mL)

    minced onion

  • 14

    garlic cloves, chopped

  • 1 Tbsp.
    (15 mL)

    white vinegar

  • salt


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.

Source: Académie Culinaire

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007