Scampi Provençal seems to have disappeared from restaurant menus but I’m confident it needs a revival like lots of those old classics. Scampi, otherwise known as langoustines or Dublin bay prawns, are a luxurious seafood but these peeled langoustine are great value compared to the live ones that cost an arm and a leg. And they're ready to cook. I’ve made a fennel pilaf rice for this which is the perfect accompaniment. Rice is pretty classic with scampi Provençal.
2 medium onions, peeled, halved and finely chopped
1 tbs rapeseed or olive oil
Sea salt and freshly ground black pepper
8 medium cloves of garlic peeled and grated or crushed
A couple good knobs of butter
1tbs chopped fresh oregano or marjoram
400g can chopped tomatoes
50-60ml Cornish pastis or Ricard or pastis
Method
Melt the butter in a pan and gently cook the onions and garlic with a lid on for 3-4 minutes until soft, stirring every so often. Add the oregano and tomatoes, season, add the Pastis and simmer gently for 30 minutes on a low heat, stirring every so often and adding a little water if necesarry. Season the langoustine tails, heat a frying pan with the oil and fry the langoustines for a minute on a high heat, spitting as they are cooking until lightly coloured. Add to the sauce, simmer for 30 seconds and serve with the rice. (Let me know if you need the rice recipe.
