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Ingredients
- 24 fresh scampi, in shell
- ½ bunch of flat-leaf parsley
- 3.5 ounce (50 g) Boursin
- 3 tbsp (50 g) butter
- 6 tbsp (8 cl) dry white wine
- 7 tbsp (10 cl) cream
- 2 cloves garlic
- pepper, salt
Directions
- Peel garlic cloves and remove sprouts . Cut into large pcs
- Wash and stem sprigs of flat-leaf parsley
- Cut heads off scampi and save for another recipe (a fish soup, for instance)
- Preparation of garlic butter with Boursin:
- Place garlic, flat-leaf parsley, Boursin and softened butter cut into little cubes in the bowl of a blender
- Blend ingredients till mix is smooth and very fine.
- Cooking scampi:
- Heat garlic butter with Boursin in frying pan over high heat
- Add in white wine as soon as the butter is melted and bring to a boil.
- Pour in scampi and cook 3 to 5 minutes. The scampi are cooked as soon as their carapaces turn bright red
- Pour in cream and cook 2 more min over low heat while stirring well.
- Correct seasoning by salting and peppering.
- Serve 6 pcs to a plate or possibly put frying pan in the middle of the table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 2 servings | |
| Calories 157 | |
| Calories from Fat 152 | 97% |
| Total Fat 17.29g | 22% |
| Saturated Fat 10.94g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 123mg | 5% |
| Potassium 17mg | 0% |
| Total Carbs 0.89g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.04g | 0% |
| Protein 0.35g | 1% |
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