John Myers
Scampi and Garlic Pans
The perfect scampi and garlic pans recipe with a picture and simple step-by-step instructions.
- 25 Black Tiger Prawns
- 1 bunch Sage
- 1 bunch Rosemary
- 1 bunch Marjoram
- Olive oil
- Flour
- Coarse salt
- Pepper
- 1 tbsp Worcester sauce
- 1 bunch Cocktail tomatoes
- Garlic cloves
- Lemon juice
- 4 Pc. Shallots
- Honey
- 1 Pc. Butter
- For the marinade: Thaw the prawns, preferably in the refrigerator. Pat dry before preparation. The prawns should then kiss a little flour so that they get nice and crispy. Mix the finely plucked sage, lemon juice, salt, pepper, a little honey and a nice olive oil to a marinade. Marinate the “floury” prawns.
- Heat the oil very high in a large pan. Fry the scampi in it for 3-4 minutes while turning. Deglaze with Worcester sauce. Add shallots and lots of garlic, fry briefly. Add salted butter and rosemary and marjoram. Chop the tomatoes and add them, if necessary also fry the other vegetables.
- Divide the portions between 5 small cast iron pans and let simmer in the oven at 250 degrees for another 5 minutes, serve with a baguette or a light salad.
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