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THE FISH SOCIETY
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The Fish Society > "p" > Peeled scampi

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Peeled scampi

SEE OUR OTHER SCAMPI

This is the meat from inside the tail of the langoustine. These grades are rarely seen outside the smartest restaurants and hotels, and despite the prices, peeled scampi is one of our most popular items. The Scottish scampi is unsurpassed. XL size contains about 12 pieces of scampi per 190g pack - that's around 16 grams each, which is a serious mouthful. Size L (when available) are about 10g each - which is still a huge piece of scampi. Scottish landings this year have been lower than usual, so we have added Irish scampi to our range. All scampi is from wild fish, which of course means that it is organic. 

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NEW! IRISH SCAMPI
LARGE
1 sachet 1-2 svgs
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3 sachets saver pack
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OUR TRADITIONAL SCOTTISH SCAMPI
LARGE
1 sachet 1-2 svgs
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3 sachets saver pack
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Recipe

 

Suggestion 1: Langoustine and squid ink spaghetti - Jamie and Gennaro

 

 

Suggestion 2: Rich scampi Fish code 140955 Serves 2
190g/7 oz scampi
¼ pint white wine
¼ pint fish stock (or about a half of one of our tubs of fish stock)
25g/1 oz plain flour
25g/1 oz butter
Salt and pepper
1 tbsp dill, finely chopped
2 tbsp double cream
1 tbsp sherry
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 Garnish with paprika and serve.

 

Our scampi video