Giant scampi on pea purée

Name: Giant scampi on pea purée
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 40 g Butter; 500 g frozen peas; 5 TABLESPOONS Whipped cream; 1/2 Vanilla pod; 6 Mint leaves; 8 (à 40 g; without head, in shell) raw scampi; 1 Garlic clove; 4 Stem(s) Parsley; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cherry tomatoes and mangetout; 7-10 Tbsp Mint

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
40 g Butter
500 g frozen peas
5 TABLESPOONS Whipped cream
1/2 Vanilla pod
6 Mint leaves
8 (à 40 g; without head, in shell) raw scampi
1 Garlic clove
4 Stem(s) Parsley
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cherry tomatoes and mangetout
7-10 Tbsp Mint

Directions

1
Peel and finely chop the onion. Melt butter in a pot. Sauté onions, peas and vanilla pod in it, add five tablespoons of water. Bring to the boil in a closed pot and cook for five minutes.
2
Stir in the cream. Wash the mint leaves and add to the peas. Scampi, except for the tail fin, peel and remove the intestines. Wash the scampi and dab them dry. Peel garlic and dice finely.
3
Wash the parsley and chop finely. Heat oil in a pan. Fry the scampi, garlic and parsley for three to four minutes while turning. Season with salt and pepper and keep warm. Remove the vanilla pod and puree the peas.
4
Season to taste with salt and pepper. Put the pea puree and two scampi on each plate. Serve with 1/2 tomato and one sugar snap pea if desired. Garnish with mint.