One day my husband brought home these strange-looking shrimps from a local fish market. A fishmonger called it ‘scampi’, wikipedia told it’s a kind of shrimps or langoustines. So, I’d decided to make a citrusy marinade as for shrimps and then fried it. Sliced fennel with cubes of bell pepper and orange segments worked out great with fried scampi. The smell was amazing! It turned out unbelievably delicious! This scampi recipe can be done in minimal time, super tasty and will leave you satisfied! Now, it’s one of my favorite seafood meals. Moreover, it looks elegant and you can serve it as a top-class dish for your guests or for a romantic dinner under the stars in your garden. 🙂
Citrusy scampi with fennel salad
You can substitute scampi with large prawns.
3 large scampi per person as a starter or 6-7 as a main course
2 tbsp olive oil
1 tbsp lime juice
1/2-1 tbsp orange juice
2-3 tsp orange zest
2-3 garlic cloves, crushed or chopped, as you like
1 tbsp fresh chopped coriander
S&P to taste
1/2 red onion
1 small fennel bulb or 1/2 large
1/2-1 bell pepper, red
2 tbsp extra virgin olive oil
2 tsp white balsamic vinegar
S&P to taste
fresh chopped coriander
extra virgin olive oil or basil oil
- Cut the fennel and onion into julienne (thin slices) and add to the mixing bowl with the balsamic vinegar and oil, toss in. Cut bell pepper into small cubes, add to the bowl. Remove the rind on the orange then cut into segments and add to the mixing bowl (save all orange juices and add it to the salad); gently toss in the bowl with all ingredients. Reserve at room temperature.
- Clean scampi, leave tails on if desired. In a bowl mix together olive oil, citrus juices, garlic, chopped coriander and orange zest. Add scampi and leave to marinate for 30 minutes to 1-2 hours. Heat the frying pan on a medium-high heat, add scampi without marinade. Cook for 2-4 minutes on each side, depends on the size of scampi. Season to taste.
- Season the salad and gently mix. Divide the salad evenly on plates. Serve salad with scampi placed on top. Sprinkle with finely chopped coriander and drizzle even more oil, if desired.