450 g/1 lb peeled cooked scampi tails
2 tbsp (1 oz) 25 g butter
15 ml/1 tbsp finely chopped onion
5 ml/1 tsp paprika
scant 1/2 (us) cup (100 ml) medium-dry sherry
3 egg yolks
4 small tomatoes, peeled, seeded and cut in quarters
salt and pepper
1 cup (8 fl oz) 250 mldry white wine
1. Melt the butter in a saucepan, add the onion and cook gently for 8-10 minutes, stirring often, until the onion is softened but not browned.
2. Add the paprika and sherry to the onion and butter. Stir in and boil, uncovered, until reduced by half. Stir in the scampi tails, lower the heat and heat gently for 5 minutes.
3. Beat the egg yolks and cream in a small bowl. Stir in a little of the hot sauce and mix well. Add the contents of the bowl to the scampi and sauce mixture and heat gently, stirring. Do not allow the sauce to boil. Stir in the tomatoes and heat through gently, then spoon the mixture into a warmed serving dish. Serve at once, with boiled rice or chunks of French bread.