The scampi are crustaceans of similar appearance to the lobster but smaller (from 7 to 25 cm) and rosy white or pinkish-yellow with red and brown hues. After-all lobsters are the most appreciated crustaceans. The merit goes to the tail, with its very soft and delicate flavor. But they must be consumed as soon as they are caught because they can deteriorate easily.
Scampi tails are an economical alternative to the whole scampi, with attention to freshness. The frozen scampi tails are usually precooked and therefore very practical and fast.
The scampi is cooked whole after having washed and brushed them to eliminate algae and debris. Making it a ready for consumption. With its delicious flavor it is perfect for all types of cooking and more. For appetizer it is, in fact, excellent also raw, marinated with lemon juice, as a first course it can be served with cherry tomatoes to dress paccheri or linguine and finally, it is to try roast as a second course. Here are 15 delicious scampi recipes worth trying.
1. Risotto Champagne and Scampi
Risotto with champagne and scampi is a particularly refined and rich recipe, which is not prepared every day and, therefore, suitable for special occasions. For the very delicate, but at the same time tasty, combination of sparkling champagne and scampi, this risotto is an original idea that will make you look great on the table. Make two side cuts in the shells of scampi and extract the pulp, coarsely chop it and add them in a pan, with 2 tablespoons of oil and chopped shallots, brown. Add a glass of hot water and cook for 10 minutes on fire bass. Season with salt and once ready, strain the broth and set it aside.
Meanwhile, cut the flesh of the prawns into small pieces and fry them in a pan containing 2 tablespoons of oil and 2 cloves of crushed garlic. Cook for 2 minutes. At this point, proceed with the risotto: In a large pan put 50 g of butter to melt and add chopped shallot, let it dry and then add the rice. Toast for a few minutes and gradually add the Champagne, at room temperature, until the bottle is finished.
Continue cooking rice, adding the shellfish broth filtered a little at a time, until it is exhausted and when the rice is al dente, add the prawns’ pulp and mix. Turn off the heat and then add the remaining butter 30 g together with a generous handful of chopped parsley, then stir. Serve the risotto with champagne and scampi sprinkle with a little ‘pepper and chopped parsley.