John Myers
Scampi in Wine Sauce with Sheep Cheese
The perfect scampi in wine sauce with sheep cheese recipe with a picture and simple step-by-step instructions.
- 4 tbsp Olive oil
- 2 kl. Onions
- 2 St. Chopped garlic
- 1 kl. Can of chunky tomatoes
- 3 St. Fresh tomatoes
- 250 ml Semi-Dry white wine
- 125 ml Strong chicken broth
- 3 El. Freshly squeezed orange juice
- 10 stem Fresh thyme
- 1 El Dill chopped fresh or dried
- 8 St. Fennel seeds
- 1 Msp Cili flakes
- 0,5 Tl. Dried oregano
- 200 g Pickled feta cheese
- 600 g Scampi or lobster tails fresh or frozen
- Salt
- Freshly ground pepper
- Heat the olive oil in a pan and lightly brown the peeled, chopped onions in it. Peel off the garlic cloves, chop, rub with salt and fry too briefly in the pan. Cut the fresh tomatoes into small pieces (if you like, you can peel them beforehand, I won’t do that).
- Pour in white wine, broth, orange juice, add tomatoes, stir everything well and bring to the boil. Fold in the herbs and spices. Season to taste with salt and pepper. Cut the sheep’s cheese into small cubes, fold in carefully. Add the scampis to the sauce and heat for 3 minutes.
- 3rd side dish: baguette for dipping and a nice white wine or cold beer.
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