Scampi with La Chouffe Blonde
Preparation
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
Delivery by the Swiss post or Drive-In (Pick up orders directly at the shops in St-Légier or Aigle)
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