Scampi Tails On Croutons

Preparation:

Preparation: Scald the tomatoes in boiling water, halve them, remove the seeds and cut them into pieces. Carefully shell the scampi tails, wash and dry them, then coat them in flour (if you prefer, you can buy them already shelled; in this case you will need 16). Pour four tablespoons of oil into an earthenware pan and make it very hot; transfer the floured scampi tails to it and let them brown over high heat; then sprinkle them with white wine, lower the heat and let the wine evaporate completely. Finely chop the onion, garlic and basil and let them dry in the remaining hot oil; add the tomatoes, a pinch of salt, a pinch of pepper and cook for about 15 minutes, stirring frequently. Pour the sauce into the scampi pan and continue cooking for another 10 minutes. Remove the pan from the heat and drizzle the scampi with lemon juice. Toast the slices of bread in the oven. Arrange them on a serving plate, spread the scampi mixture over them and serve immediately.