Scampi With Pepper Cream

Preparation:

Preparation: Put the coarsely chopped onion and celery in a saucepan, then the parsley. Cover with plenty of water, bring to a boil and add salt. After 30 minutes, add the pepper and cook for another 10 minutes. Turn off the heat and when the broth has cooled filter it. Heat a spoonful of oil in a casserole and add the peppers peeled and cut into large strips. Add salt, wet them with half a glass of water, cover and cook over low heat for 20 minutes. Uncover them, add the tomato and continue cooking for another 5 minutes or the time necessary for the sauce to thicken. Pass it through a sieve and collect it in a small saucepan. Bring the broth to the boil and cook the scampi after having washed them. After 3 minutes, turn off the flame and let them rest. When the liquid has cooled down, drain the crustaceans by depriving them of the carapace, but leaving the head and tail fins intact. Eliminate the intestinal thread. Slowly pour the remaining oil into the pepper cream, stirring with a whisk to whip it lightly. Distribute it on the individual plates, place the scampi on top and serve.