Ingredients
- large scampi or Dublin bay prawns
- 400g mushrooms, sliced
- 200g tomato passata (pureed, strained tomatoes)
- ½ leek
- pepper
- salt
- 3-4 tbsp extra virgin olive oil
- a sprig of parsley, finely chopped
Directions
Step 1
Sauté the sliced mushrooms in 2 tbsp extra virgin olive oil, garlic, salt and pepper. Cook for about per 12 minutes and add the parsley at the end.
Step 2
Peel and devein the scampi, making a small cut in the back of each one.
Step 3
Slice the leek finely and sauté gently in a large frying pan in the rest of the extra virgin olive oil; once just softened and turning golden, add the scampi and briefly sear on each side for 2 minutes, then add the tomato passata di pomodoro, adjust for salt and cook for another 3-4 minutes until the scampi are done.
Step 4
To serve, place a portion of the mushrooms on each plate, then add the scampi in tomato sauce, arranging the scamp over the mushrooms.
