Scampi Buzara style

Ingredients for 4 servings:

• 1 kg scampi, with shell, without head
• 1 lemon(s), the juice
• 5 tbsp olive oil
• 50 ml cognac
• 4 onions, halved, cut crosswise into thin slices
• 4 cloves garlic, finely diced
• 2 tbsp breadcrumbs
• 400 ml dry white wine
• 1 tbsp tomato paste
• 400 g tomatoes, can, diced
• 1 chili pepper(s), red, halved, pitted, cut crosswise into fine strips
• 1 piece(s) ginger, walnut-sized, peeled, finely diced
• 2 tbsp tomato ketchup
• Salt
• pepper
• 1 bunch parsley, flat, cut into fine strips
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with baguette or rice

Marinate the scampi with lemon juice. Heat the oil in a large pan and fry the drained scampi for 2 minutes on each side. Deglaze with the cognac and flambé. Remove the scampi and keep warm. In the same pan, sauté the onions and garlic until translucent. Add the breadcrumbs and brown, deglaze with 50ml of the wine, add the tomato paste and fry. Add the canned tomatoes and remaining wine and bring to a boil; then add the chili pepper, ginger, and ketchup and season generously with salt and pepper. Simmer gently for 20 minutes. Then stir 2 tablespoons of olive oil into the finished sauce. Add the scampi to the sauce, stir in the parsley, and heat for 4 minutes. Serve with either baguette or rice as a main course.