PREPARATION

Pour 1 oz of oil in the blender cup with the heads and skin of the scampi, the cayenne and garlic clove and a small amount of salt, blend for 5 minutes.

 Add the brandy and let it sit for a few seconds; add the water and two fish broth cubes. Blend for 5 minutes.

Strain the broth and filter through a tight strain (reserve).

Put the onion, carrot, leek, butter and olive oil in the blender cup along with the scampi meat (except for 6 or 8 which we will reserve for decoration).

Blend for about 15 minutes.

After this, add 1 tbsp of corn starch and process for another 15 seconds.

Add the fumet we had reserve and add water, mix for 8 minutes

Add the cream, mix and rectify the salt.

Note: Serve with peeled scampi as decoration and sprinkle with parsley. And if you wish, add a small amount of hardboiled egg.

Extra Information
Time: 50 minutes.
Difficulty: High
Hot/Cold: Hot
Non Vegetarian


INGREDIENTS 
1 lb of peeled scampi (set the head and skin aside for the fumet)
5 oz brandy
1 oz Butter
1.5 oz of olive oil
1 clove of garlic
1 Cayenne
1 Onion, chopped in fourths
1 Carrot, chopped
1 Leek chopped in medium pieces
2 Ripe and chopped tomatoes
1 tbsp of corn starch
3.5 oz Cream
2 Cubes of fish broth
1000 ml water
Salt to taste
Pepper to taste
Hardboiled egg to taste (optional)
Minced parsley to taste