Grilled Scampi, Corriander-Chilli-Garlic Butter, White Wine

Scampi is not easily found in Bombay, and even if you find they are usually not very fresh or in short supply. My recent travel to Bangladesh and Bangkok, I gorged on one of the best catches and always wondered, if I could lay my hands on in India. The other day I went to Sassoon Dock, my usual visit for my seafood stock, and this time I accompanied one of the locals there, who know some wholesale fishmongers in Sassoon Dock. Though, that contact did not yield much in terms of a good bargain, but he took us to the Colaba Market post that, where he also has some wholesaler friends. It was indeed a bad day with nothing worthy of buying, but then I saw this guy with this small neatly packed box with these pearls, yes the Scampi from Orissa. Didn’t blink and bout 3 kg of it! It was beautifully travelled and fresh and that’s what I call it a luck? Well I am there next week again 

This recipe is not for the weak-hearted, but indeed for the real Scampi lovers, where you plunge your nails and the fingers and your canine teeth to get every bit out of it, I must say “Scampixperience”. Leaving the shell on the Scampi ensures its juicy and full of flavor.

Grilled Scampi, Corriander-Chilli-Garlic Butter, White Wine

12 Scampi (medium)
50 g Butter
3 tablespoon chopped coriander leaves
2 green chilli
4 cloves garlic crushed
½ teaspoon coarse black pepper
½ tsp Salt
3 tablespoon Extra virgin Olive oil

Use a scissor to cut out the legs and the beak and sprinkle loads of salt and wash the Scampi in running water and drain. This is to disinfect before it goes in to the grill. Now keep the Scampi on a cutting board and with a sharp knife slit the center of the backside and remove the vein and now it is ready for marinating.

In a blender add all the above ingredient and blitz it to a paste. Apply the paste in to the cut side of the scampi well and also under the head and the tail. Pre heat oven at 220 degree centigrade and grill it for 10-12 mins. Slather some white wine just before you take it out and serve .

Categories: Travel Cuisine


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