Scampi with La Chouffe Blonde


Cooking time: 25 min

Sauté the scampi with hot butter after seasoning and rolling them in flour. Keep them on a side. Deglaze with LA CHOUFFE®.

Let thicken just a little, and then add the cream, tomatoes and green pepper

 When the tomatoes are cooked (+/- 10 minutes), strain through a fine-mesh sieve.

Let thicken and add the chopped tarragon and then the scampi.

 Adjust the seasoning. Serve hot.

For 4 people

  • 24 shelled scampi
  •  40 cl of fresh cream
  •  2 tomatoes, cut into pieces
  •  33 cl of LA CHOUFFE®
  •  25 gr of green pepper
  •  Flour
  •  Butter

Cooked with