Scampi au gratin with wheat

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Scampi au gratin with wheat

Scampi au gratin with wheat

Number of people

100 g shallot (100 gr)

1 clove of garlic (one head)

Olive oil (gurgling gurgling:))

400 g tomato puree (400 g)

15 cl white wine (+/- 15 cl)

basil leaf

Fresh cream

Pepper (sweet or strong as desired)

1 kg of scampi tail

250 g wheat

150 g county cheese

Preparation: 30 min
Cooking time: 30 min
Step 1
Boil your scampi tails for about 10 minutes. Rinse with cold water and peel them, set aside.
Step 2
Sauté the shallot and garlic in olive oil.
Step 3
Add the tomato puree.
Step 4
Add the white wine.
Step 5
When the preparation starts to boil, add the scampi.
Step 6
Prepare a mixture of finely chopped basil, cream and chillies, adjust to your taste.
Step 7
Add the mixture to your pan.
Step 8
Let it return for 5 minutes.
Step 9
When ready, pour into a gratin dish.
Step 10
In the same pan, without rinsing it, pour water and add a fish stock. Boil the wheat for about 5 minutes.
Step 11
After draining, place the wheat on the scampi in the gratin dish.
Step 12
Generously place the grated county on your preparation.
Step 13
Add a few knobs of butter.
Step 14
Put in the oven for about 30 minutes at 180°C (Thermostat 6).
Step 15
Watch the dish... and enjoy with or without fresh bread!
I add my grain of salt

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