Crayfish in creamy tomato sauce

1 tbsp low-fat margarine
1 tbsp olive oil
2 shallots, finely chopped
4 tomatoes, peeled and chopped
2 tbsp tomato paste
pinch of dried oregano
pinch of sugar (optional)
1 lb/450 g peeled crayfish tails
3 tbsp light cream
salt and pepper
To serve
cooked wild rice
handful of arugula
lemon wedges


1. Melt the margarine and oil in a saucepan. Add the shallots and cook over low heat, stirring occasionally, for 5 minutes, until soft. Stir in the tomatoes, tomato paste, and oregano, cover, and simmer gently for 10–15 minutes, until pulpy. Taste, stir in the sugar if the sauce is too sharp, and season with a very little salt and some pepper.
2. Stir in the crayfish tails and heat through gently for 2–3 minutes, stirring occasionally. Stir in the cream and serve immediately on a bed of wild rice, accompanied by arugula and lemon wedges.

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