SCAMPI A LA CREME

A SEAFOOD CLASSIC

RECIPE

INGREDIENTS

400g whole tail scampi (approx 8 to 10 per portion)

Juice & zest of 1 lemon
1 medium chopped red chilli
2 dessertspoons chopped fresh dill

SAUCE

(200g) crème fraiche
1⁄2 glass white wine
3-4 cloves garlic, peeled and lightly crushed Salt and pepper for seasoning
Lemon juice
Tabasco pepper sauce

METHOD

Stage 1

Prepare the sauce beforehand to accompany the scampi.
Add the crème fraiche, white wine, garlic and seasoning to a saucepan and bring gently to the boil.
Allow to simmer over a low heat until the sauce has thickened lightly.
Finish with lemon juice and Tabasco pepper sauce to taste.
Alternatively this sauce can be made by substituting chopped fresh herbs such as tarragon or coriander for the garlic cloves, but these should be added on completion of cooking. Or why not add a lime leaf to the sauce during the cooking process).

Stage 2

Lay the raw scampi tails on a tray and sprinkle over the lemon juice, zest, chilli and seasoning.
Cover with cling film and place in the fridge for at least 30 minutes to allow the flavours to permeate the scampi.

Stage 3

Remove the scampi from the marinade and pat it dry with absorbent kitchen paper.
Lightly spray with olive oil and season with salt.
Lay the scampi out on a plate ready for the table, cover with cling film and return to the fridge the fridge until you’re ready to light up your Rondue.

Stage 4

Remove the prepared scampi from fridge and allow it to come to room temperature. Using a hot Rondue, cook the scampi tails to taste but be careful not to over cook! To eat sprinkle over the chopped dill and accompany with the a la crème sauce.

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Royal Arsenal
Woolwich
London
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