Scampi Oil
By: Anonymous
Published: Saturday, February 13, 2010 - 1:59pm

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