This is nice as a starter, I remember years ago when I worked in a pub, I was lucky to be taken to the local Italian restaurant by the landlady I worked for, the restaurant was called Cesares Palace, they did a scampi in brandy sauce and it was delicious, I wish I had the recipe, does anyone out there know it?
If you use prawns instead of scampi defrost if frozen, pat dry before you put them in the sauce.
Melba toast
1 x small unsliced white loaf cut into 1 ½ inch slices.
Toast slices of bread under the grill on both sides till golden brown.
Slice each piece of toast through the centre between the toasted sides so you have two pieces from each slice, place the untoasted sides under the grill till golden brown and crispy, the sides of the bread usually curls and set to one side until required.
Brandy cream sauce
20g x butter
2 x shallots or ½ small onion finely chopped
2 x garlic cloves
100ml x brandy or white wine.
¼ tsp x dried tarragon
1 x tsp tomato puree
¼ x tsp paprika
¼ x tsp Dijon mustard
250ml x double cream
pinch cayenne pepper
400g frozen breaded scampi or peeled and cooked prawns, if you use prawns add them to the pan just before serving and heat through
Put the butter in a frying pan melt on a low heat, add the shallots and garlic and cook until softened, pour in the brandy add the tarragon bring to the boil and reduce by half, add the tomato puree, paprika, Dijon mustard, double cream, bring to the boil stirring all the time, lower the heat and reduce to a thick sauce around 15 minutes, add the cayenne pepper and salt to taste. Cook the scampi following packet instructions, you can do this while the sauce is thickening
warm the melba toast in a pre heated oven 180c/ 350f /gas mark 4.
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