Rice with Scampi (2)
Instructions
Langoustine tails, shelled and put to fry in a pan where you did in brown butter, or half olive oil and half butter, finely chopped onion.
After a while, pour the white wine that will evaporate, then the cognac and finally the tomato sauce diluted in hot water and a good handful of pepper.
Keep this sauce and cook the rice in salted water.
Drain it, wash it in cold water, put it in a saucepan, stirring a piece of butter and place it in the mouth of baking, stirring because it dries absorbs well at the same time the butter.
Served then each portion with plenty of sauce of scampi.
Ingredients and dosing for 4 persons
- 400 g of rice
- 400 g of scampi
- 60 g of butter
- Olive oil
- 1 onion
- 1 glass dry white wine
- 1 glass of cognac (or brandy)
- 1 tablespoon of tomato sauce
- Pepper