Ingredients
- 4 steaks (tenderloin)
- 40 scampi (approx. 10 per person)
- Olive oil
- Juice from half a lemon
- A splash of dry/semi-dry sherry
- 1 tsp pimenton (smoked paprika)
- 2 cloves garlic (or 1 small Chinese garlic)
- 1 chili
- A handful of flat-leaf or curly parsley
- Salt and pepper
- Baguettes for serving
- Full-bodied red wine for serving
Instructions
Toast the baguettes while you prepare the rest.
Heat olive oil in a fairly hot pan, then add the pimenton. Add the scampi, chili, and garlic. Cook until the scampi starts to turn red. Then add the sherry, boil briefly, and add the lemon juice. Transfer the scampi from the remaining sauce to a serving dish. Reduce the sauce to a thick consistency, season with salt and pepper, pour the sauce over the scampi in the dish and sprinkle with chopped parsley. Keep warm on low heat. Be careful not to let it boil.
Cook the steaks: Heat the pan. Use real butter. The pan is hot enough when the butter turns brown. Add the steaks, use a timer and flip the steaks every 30 seconds. For a regular steak from the store, you rarely need more than 5 minutes for a medium-rare steak. Rest the steak on a plate under aluminum foil for as long as you cooked it.
Season the steak with salt and pepper when serving. Place the dish with scampi and sauce on the table and let guests help themselves to scampi and sauce. Use bread to scoop up the sauce.
Notes
Smoked paprika (pimenton) gives the dish a distinctive flavor and is highly recommended over regular paprika.
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