Shrimps with Cognac Tomato Sauce and Rice
Shrimps with Cognac tomato sauce and rice is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 scampi
- 500 g tomatoes
- 1 small onion
- 1 Tbsp clarified butter
- 20 ml cognac
- 1 pinch chili flakes
- 2 tbsp Tomato paste
- 3 sprigs parsley
- 100 ml broth
- 150 g rice
- Salt
Instructions
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1.
Briefly blanch the tomatoes, peel, halve and seed them. Dice the onion and mince the garlic; sauté in half of the clarified butter until translucent. Add the tomato flesh, pour in the broth, and simmer gently for about 10 minutes. Puree the tomatoes finely, season with salt and pepper. Stir in the tomato paste and cognac, reheat without boiling. Sear the scampi in the remaining clarified butter until golden, then immediately add to the sauce, stir, and let it finish cooking. Wash the parsley, strip the leaves, and chop finely.
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2.
Cook the rice in plenty of salted water until tender; drain well and place in bowls. Spoon the shrimp with sauce over the rice. Garnish with parsley and serve.
