Scampi provencal
Ingredients
- 700 g (11⁄2lb) tomatoes, preferably plum tomatoes
- 4 shallots or 1 small onion
- 45 mL (3tbsp) olive oil
- 3 garlic cloves
- 15 mL (1 level tbsp) tomato paste
- 150 mL (1⁄4 pint) white wine
- Bouquet garni (see tip)
- Salt and ground black pepper
- 700 g (11⁄2lb) raw scampi, peeled tiger prawns or langoustines
- Spring onions, chives and prawns to garnish
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