Crema di Scampi

Most of the dishes I have tried have been relatively easy and Lorenzo has given me a bit of hard time for not trying something more interesting, so with some free time on Saturday afternoon I took on a risotto con crema di scampi. I confess it wasn't exactly true risotto because I cooked the rice separately and added the sauce and rice together, but I was cooking for 7 and don't have a pan big enough to make that much risotto the old fashioned way. Here's more or less how it went.

8 good size scampi, heads still on if possible (regular shrimp would probably do the trick, probably a half pound or so)
two cans peeled, whole tomatoes
2 cloves garlic, finely chopped
olive oil
salt - 2 big pinches
heavy cream (16 oz maybe)
1/2 cup of cognac
1 lb rice

1. In large pan heat olive oil with a good amount of fine grain salt. Cook scampi in pan, heads and all, when they're almost done add half of cognac to pan, light and let burn off (just angling the pan toward the flame should do the trick if you let the liquor heat for a minute). This burns off an impurities in the scampi as well as adding some extra flavor.

2. Remove scampi and cool, drain remants of pan through fine strainer and save for later.

3. Peel the scampi, saving the shells. Chop the meat into pieces as you like, I did some very small and others a bit bigger. (Leave some whole to put on top of each plate for decoration). In a small pot dump the shells and fill with water, and set boiling.

4. In food processor (or with hand blender) puree tomatoes.

5. Heat oil in bottom of medium size pot, toss in garlic and cook a minute or two, add tomatoes, scampi and drippings from pan. Cook for 10-15 minutes, adding broth as necessary to keep nice and liquid.

6. Add cream to the pot, start with half, give it a good stir keeping an eye on the color. This depends a little on personal preference, but generally you've put in enough cream when the sauce is light pink. Add rest of cognac to the pot and cook for a few more minutes on medium heat.

8. Cook rice following directions on box, and then combine with sauce in large pan. Cook for a few minutes adding broth as needed until it reaches the right consistency.

9. For nice presentation, put another scampi on top of each plate with a nice sized sprig of parsley.

Serves 6-8