Ingredients:  
    24 shelled scampi prawns
    400ml fresh cream
    2 chopped tomatoes
    330ml Chouffe
    25g green pepper
    Flour
    Butter
    Salt, pepper, chopped tarragon

Preparation:
Flour and season the scampi before lightly frying them in hot butter.
Remove them and put them aside.
Make a sauce with the remaining juice by adding the Chouffe.
Let the sauce reduce a bit then add the cream, tomatoes and green pepper.
Once the tomatoes are cooked, after about 10 min., put the mixture through a fine sieve.
Thicken the sauce by adding some flour and then add the tarragon followed by the scampi.
Check the seasoning.
Serve hot.