Ease of preparation rating: Easy.
Yield: 6 servings.
Scampi Broth
Ingredients:
2 pounds (900 grams) of clean scampi shells, rinsed
5 cups (1.25L) water
½ cup (120ml) white onion, chopped
¼ cup (60ml) celery, chopped
¼ cup (60ml) carrot, chopped
2 cloves garlic, peeled and smashed
Pinch of thyme
Pinch parsley
Pinch of black peppercorns
Method:
Combine all ingredients in a large pot, and bring to a boil.
Reduce heat, and simmer for 1 hour.
Remove from heat and strain ingredients out of liquid, keeping only the stock.
Cool and reserve for Scampi Chowder.
Scampi Chowder
Ingredients:
4 slices of bacon, cut into ½ inch pieces
1 pound (450 grams) of scampi
1 leek (whites only), thinly sliced
½ cup (120ml) celery, chopped
6 small red potatoes, cut into quarters
4 cups (960ml) Scampi broth
5 tablespoons (75ml) all-purpose flour
2 cups (480ml) 35% cream
1 teaspoon (5ml) pepper
1 tablespoon (15ml) salt
1 teaspoon (5ml) cayenne pepper
2 tablespoons (30ml) fresh dill, chopped
2 tablespoons (30ml) olive oil.
1 tablespoon (15ml) freshly cracked black pepper
Method:
In a large pot, cook bacon until crisp over medium heat.
Stir in celery, leek, corn and potatoes.
Cook, stirring occasionally, until celery is soft.
Stir in flour, and then scampi broth.
Bring to a boil.
Reduce heat to medium-low and simmer for 15-20 minutes, until potatoes are tender.
Slowly stir in cream, scampi, salt, pepper and cayenne.
Simmer for another 5-6 minutes, until scampi are pink and firm.
Remove from heat.
Serve immediately and garnish with dill, freshly cracked black pepper and a drizzle of olive oil.
