Scampi Oil


Photo: flickr user jencu
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Ingredients

15 scampi heads and shells
300 mls grapeseed or vegetable oil
1 onion finely chopped
1 stk celery finely chopped
1 mediumsized carrot finely chopped
1 clv garlic finely chopped
6 sprgs thyme
300 mt water
5 tablespoons tomato paste

Preparation

1
Place the shells and heads in a small pot and crush with a hammer.
2
Put a drop of the grapeseed (or vegetable) oil in a pan and sweat the shells over a low heat for a few minutes until they are dry.
3
Add the onion celery carrot garlic and thyme and sweat until the celery and carrot have softened.
4
Add the water then the tomato paste.
5
Be careful not to bum the ingredients and to dissolve the tomato paste fully in the water.
6
Add the rest of the oil stir well and bring to the boil.
7
Then lower the heat and simmer for 1 to 1 1/4 hours.
8
Take off the heat and leave to sit for a while.
9
Strain discarding the shells.
10
Allow to stand: the oil and water should have separated.
11
Skim off the oil and place it in a clean jar. Strain the remaining liquid through an oil or coffee filter and into a bowl. (The leftover liquid can be used as a soup or a sauce.)
12
This is particularly good with seafood dishes such as the angelhair pasta with scampi (qv). The oil can also be made using prawns.
13
Makes 300ml

Tools

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Tags:

seafood

Yield:

4.0 servings

Added:

Saturday, February 13, 2010 - 1:59pm

Creator:

Anonymous

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