Rich scampi

Rich scampi

Serves 2


  • 190g/7 oz scampi
  • ¼ pint white wine
  • ¼ pint fish stock
  • 25g/1 oz plain flour
  • 25g/1 oz butter
  • Salt and pepper
  • 1 tbsp dill, finely chopped
  • 2 tbsp double cream
  • small glass of sherry or cognac
  • paprika


  1. Poach scampi in wine and stock for 10 minutes, the mixture should be simmering, not boiling. Season. Strain and reserve stock. Keep scampi warm.
  2. Melt butter in saucepan, stir in flour and cook for one minute. Remove from heat and gradually stir in the stock.
  3. Stir over gentle heat until it begins to thicken. Add remaining ingredients and stir for one minute.
  4. Pour over the scampi, garnish with paprika and serve.

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