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Ingredients
- 1/4 c. extra-virgin extra virgin olive oil plus
- 4 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. unsalted butter
- 1 lrg onion finely minced, plus
- 1 x onion finely minced
- 2 x carrots finely minced, plus
- 1 x carrot finely minced
- 4 x garlic cloves roughly minced
- 2 lb whole scampi heads on,
- Â Â peeled, shells reserved
- 1/4 c. cognac
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x fresh tomatoes peeled, seeded,
- Â Â crushed by hand
- Â Â (or possibly 4 whole canned plum tomatoes, crushe
- 1 quart boiling water
- Â Â Grilled bread as an accompaniment
- Â Â Oil for garnish
Directions
- In a large stockpot, heat the extra virgin olive oil and butter over high heat till warm, but not smoking. Add in the onion, carrot, and garlic and cook over high heat till softened and slightly browned. Add in the scampi shells and cook, turning occasionally, till they are just pink on the outside, about 5 min.
- Add in the cognac and let it evaporate completely. Season the mix with salt and pepper, then add in the tomatoes and boiling water. Bring to a boil and cook at a full boil for 15 min.
- Meanwhile, in another pot, heat remaining extra virgin olive oil till smoking. Add in remaining onion and carrot and cook till very soft, 15 min. Strain the liquid out of the shell pot and pour into second pot with onions and carrots. Bring to a boil and season with salt and pepper.
- Add in peeled scampi and lower heat to a simmer and cook scampi 3 min. Ladle into bowls over 1-inch slices of grilled bread and drizzle with good oil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2111g | |
| Calories 1571 | |
| Calories from Fat 1092 | 70% |
| Total Fat 123.67g | 155% |
| Saturated Fat 23.18g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 389mg | 16% |
| Potassium 2233mg | 64% |
| Total Carbs 81.16g | 22% |
| Dietary Fiber 16.1g | 54% |
| Sugars 32.63g | 22% |
| Protein 13.41g | 21% |
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