Scampi in spicy tomato cream sauce
Dab the scampi or shrimp dry. Heat a dash of olive oil and fry the onion and garlic until transparent. Fry the pepper.
Scoop the scampi or shrimp with the paprika and curry powder. Mix in the tomato cubes and finish with the cognac.
Add the cooking cream and boil slightly. Season with salt and pepper and sprinkle with the parsley. Serve the baguette with the scampi for dipping.
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