Scampi

[tim]

Stupid - just found a pack of tails in glaze - bbe Nov 05. Look perfect. Been at -20C all through.

Eat them??

[tim]

[Hyacinth]

'course!  ;D ;D ;D

[Debs]

Mmmm I would :P

I lurve scampi

[grawrc]

You'd be mad not to.  :P

[tim]

On your heads be it!! But while you're listening - a repeat of an oldie.

They mostly have 'veins' which, of course, I remove. As is the advice with all bigger prawny things. But do you believe that - say Youngs - do this with all their breaded Scampi??

So!!

And do you peel langoustine-etc-in-shell at the table to devein them. Trust you're not sitting next to the Queen!!

[Debs]

....Wonder if the Queen would de-vein hers at a civil banquet.

Most probably she would avoid having them on a menu...

...langoustines that is, not Youngs breaded scampi!!! ;D

[grawrc]

Tim I haven't a clue because usually if I buy shellfish I get them from my local fishmonger who prepares them for me as I prefer. I usually only buy prawns pre frozen.

[Curryandchips]

I just eat them, warts'n'all, spitting out bits of shell as I go ... that may explain why I have never been invited to one of 'her' garden parties  ;D

I will get my own back though, I will have a secret party and NOT invite 'her'  ;D

I will have shellfish too !

[tim]

Just the point, Anne - my raw ones are frozen - & have veins. So probably the

breaded ones do too??

[Hyacinth]

Our fave Italian way to cook prawns (preferably those still with their heads and tails), shell on - called 'diavoletti' (little devils).

Wash and dry them (shell on, little eyes staring at you balefully)..cook them quickly in a pan of hot olive oil + loads of garlic + fresh chilli. Eat them with lemon, peeling off their shells then suck the brains out of the head

Delicious ;D

[katynewbie]

:-\

Nice recipe Lishka, think that may have happened to me when I was little, explains why I have a job driving about in the snow....!!!!

;D

[tim]

Oh, yes!! And we're still here!!

[Hyacinth]

And NOW I'm hungry! Clocked the tagliatelle, clocked the prawns... what was the sauce, Tim?

[Curryandchips]

You are not the only one Alishka, I was pondering the same question, so please Tim?

[tim]

Despite having close on 100 cook books, I so often these days use the web if I know they haven't got just what I want.

So - http://recipes.ksl.com/fullpage-12479e.php

I'm not kosher so I used Spice Mills sea salt-with-seaweed. I don't have pepper flakes, thought it meant 'pepper', so I roasted & chopped some frozen Aji chillies which are very mild. Too mild!! And green pepper always, rather than white! No full milk, so semi + cream. I only had that much scampi so reduced  quantities to suit.

Worked fine though!

[Curryandchips]

A lesson for me here - grow some mild chillies so the family will allow me to use them in communal dishes !

Thank you Tim

[tim]

Like this!

[Hyacinth]

And green pepper always, rather than white!

SNAP! Think I may, just may, be addicted to green peppercorns..put handfuls of them into all sort of sauces. Barts used to sell dried green p/corns, but then they disappeared from the shelves & one could only get them in brine.......now, life really IS too short to wash & dry peppercorns! So now get my supply from Harvey Nix = £2.50 for 20g. They don't have them in the B'ham branch all the time, so they send to Lunnon for me - great service!

But there is still place for white pepper..think it has a great taste and smell & what else would I use for bechamel?

Pink peppercorns, tho.........ugh! don't rate them at all.

Curry, Apache are good all-purpose chillies too - Stephan introduced me to them (and sent me seeds) some 2-3 years ago & I've grown them ever since. Got bags & bags of them in the frezer at the mo.

[tim]

béchamel?? Purist!!

[Hyacinth]

but I don't pronounce it with the accent :P ;D