| 750g | uncooked scampi, peeled |
| 1 | onion, freshly chopped |
| 4 cloves | of garlic, finely chopped |
| 1 pinch | of cayenne pepper |
| 300g | cocktail tomatoes |
| 250g | Sirtakis bio herder’s cheese, crumbled |
| 1 bunch | of smooth parsley, finely chopped |
| 4 Tbs. | olive oil |
| Salt | |
| Black pepper, freshly ground | |
| Sugar |
Preheat the oven to 220ºC (430ºF). Season the scampi with salt and pepper. Warm 2 tablespoons of olive oil in a large pan at medium heat. Add the scampi and fry lightly for three minutes, stirring constantly. Then remove the scampi with a slotted spoon. In the same pan, heat the remaining 2 tablespoons of olive oil, add the onions and braise lightly until soft. Add the garlic and cayenne pepper and continue to braise. Add the tomatoes and briefly cook together. Add a pinch of sugar and season to taste with salt and pepper. Pour the sauce evenly over the scampi in a baking dish and crumble the herder’s cheese over the top. Put into oven and bake until the cheese begins to melt. Sprinkle with parsley and serve warm. Serves well with ciabatta bread or a baguett.
