Scampi Provençal

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.

Serves 4

600g peeled langoustine tails

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 necessary.

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. 

The rice is simply boiled and had chopped fennel stalks through it before serving on the plate.