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- 700 g (11⁄2lb) tomatoes, preferably plum tomatoes
- 4 shallots or 1 small onion
- 45 ml (3tbsp) olive oil
- 3 garlic cloves
- 15 ml (1 level tbsp) tomato paste
- 150 ml (1⁄4 pint) white wine
- Bouquet garni (see tip)
- Salt and ground black pepper
- 700 g (11⁄2lb) raw scampi, peeled tiger prawns or langoustines
- Spring onions, chives and prawns to garnish
- Step 1
Peel, de-seed and roughly chop the tomatoes. Finely chop the shallots. Heat the olive oil in a large frying pan, add the shallots and cook for 1-2min. Add the crushed or chopped garlic and cook for 30sec before adding the tomato paste; cook for 1min. Pour in the white wine, bring to the boil and bubble for about 10min until very well reduced and syrupy.
- Step 2
Add the chopped tomatoes and bouquet garni, then season to taste. Bring to the boil and simmer gently for 5min or until pulpy.
- Step 3
Add the raw scampi to the hot sauce, then return to the boil and simmer gently, stirring, for 1-2min or until the scampi are pink and just cooked through to the centre. Garnish with finely sliced spring onions, chopped chives and prawns; serve immediately.
- Step 4
Prepare ahead. Complete the recipe to the end of step 2, cool quickly, then cover and refrigerate for up to two days. To serve. Bring the sauce to the boil, then complete the recipe as in step 3.
- Step 5
To make Risotto Cakes. Soak a pinch of saffron threads in 150ml (1⁄4 pint) boiling water. Melt 50g (2oz) butter, add 225g (8oz) chopped onion and two crushed garlic cloves. When soft, stir in 275g (10oz) arborio rice, 150ml (1⁄4 pint) white wine, saffron and soaking liquor. Boil, stirring, until liquid has evaporated. Add 600ml (1 pint) hot stock, a ladleful at a time, allowing liquid to be absorbed after each addition. Stir in 50g (2oz) grated Parmesan. Cool; stir in two beaten eggs. Season. Refrigerate, shape into cakes and roll in 75g (3oz) breadcrumbs. Fry for 2min on each side.
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Home-made bouquet garni
To make a home-made bouquet garni, tie together a few sprigs of fresh thyme, a bay leaf, some parsley stalks and a 5cm (2in) piece of celery.
Per Serving:
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
