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Ingredients 

• 60 ml (4 tbsp.) butter
• 12 scampi tails, shells removed
• 1 shallot, chopped
• 60 ml (1/4 cup) white wine
• 60 ml (1/4 cup) poultry stock
• 60 ml (1/4 cup) 15% cooking cream
• 125 ml (1/2 cup) Miranda, grated
• 15 ml (1 tbsp.) fresh tarragon, chopped
• Salt and freshly ground pepper

Preparation

In a frying pan, melt half of the butter, and sauté the scampi tails for 3 to 4 minutes, until the flesh is slightly golden. Set aside and keep warm.

In the same pan, brown the shallot in the remainder of the butter. Add the white wine and continue cooking for 5 minutes, or until the liquid has almost completely evaporated. Add the poultry stock and continue cooking for 3 to 4 minutes. Add the cream, Miranda and tarragon. Add salt and pepper.

Serve with wild rice, and top the scampi with the creamy Miranda sauce.