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Fresh Scampi with Orange, Tomatoes and Mint


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Fresh Scampi with Orange, Tomatoes and Mint
TYPE
Appetizer




Ingredients for 4 people


4 Sweet Navel Oranges Divided
8 Plum Tomatoes Divided
1 BUNCH Fresh Mint Divided
6 TABLESPOONS Extra Virgin Olive Oil Divided
16 Fresh Scampi Whole Heads On (May Substitute Tiger Prawns)



Preparation
1. PREPARE 16 orange supreme garnish slices using 1 orange: slice off ¼ inch from the top and bottom of orange and discard; remove rind with chef’s knife; segment the orange, using a knife to discard the tough inner membrane on each segment

2. BRING a small pot of water to a boil

3. MAKE an X with a knife on the bottom of each tomato

4. Dip the tomatoes in the boiling water for 1 minute

5. Remove from water and let cool

6. Peel the skin from the tomatoes

7. Remove seeds

8. Cut 1 tomato into thin strips (julienne) and set aside

9. SLICE the remaining 3 oranges in half

10. Remove the orange pulp from each half using a grapefruit knife, carefully removing the orange pulp and leaving the rind and outer membrane

11. JULIENNE several mint leaves and set aside

12. CHOP the remaining tomatoes and place them in a skillet with the remaining orange pulp

13. SIMMER for two minutes with salt, pepper and one mint leaf

14. PROCESS the tomato and orange mixture in a blender with 3 tablespoons of olive oil to make the sauce

15. Store in the refrigerator to chill

16. SAUTÉ the scampi tails with the remaining olive oil in a skillet over medium heat until opaque in the middle

17. Add the julienne tomato, 4 orange segments and julienne mint leaves

18. PLACE the orange sauce on each plate, place the scampi in the middle, peel 3 more scampi, garnish with a mint sprig, three orange segments and drizzle with olive oil