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Ingredients
1kg scampi
200gm breadcrumbs 150g butter clarified
4 cloves garlic finely chopped 150ml ouzo
100ml veg oil
200g cooked rice
Method
1. Butterfly scampi roll in breadcrumbs
2. Heat oil & butter, place scampi in pan, brown all over then add parsley & garlic
3. Flame off with ouzo serve immediately on rice with pan juices
Serves 4
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