Summary

Ingredients

• 750 g kin prawns, peeled, or:
• 1 kg scampi, with head and shell
• 50 g butter, (sweet cream)
• 6 tablespoon extra virgin olive oil, cold-pressed
• 5 spring onion (s)
• 3 clove (s) garlic
• 2 teaspoons salt
• pepper
• 1 tablespoon lemon juice
• 0.5 ½ glass white wine
• 0.5 ½ bunch parsley
• possibly water

Print Recipe Pin Recipe

Instructions

1. Whole crustaceans (e.g. scampi) in the shell with a sharp knife cut a piece along the back of the tail and remove the mostly black intestinal vein. Shrimps that have already been released or very small polar sea shrimps do not require any further preparation.
2. Finely chop the spring onions, garlic cloves and the parsley.
3. Heat an electric grill or oven grill with top heat to the highest level.
4. Heat the olive oil and butter in a large saucepan. Sauté the onions and garlic in it, but do not let them brown. Salt and pepper. Add lemon juice, parsley and the white wine. Remove the pan from the fire, pour in the prawns and mix everything thoroughly. Then transfer to a flat, fire-proof dish (it should fit in the oven or on the grill). If possible, arrange the prawns in rows. But they shouldn`t overlap. Then grill the prawns, as close as possible to the grill bars, on one side for 4 minutes. Turn the prawns over. Then grill for another 4 minutes or until brownish spots appear, but in no case longer, otherwise they will be tough. Arrange the prawns on preheated plates and spread the sauce on top.
5. Larger crustaceans can also be cooked on a charcoal grill. To do this, mix the scampi thoroughly with the vegetable mixture as described above, but then place them individually on the grillage. Serve the rest of the sauce separately.
6. The best thing is the sauce, so freshly baked white bread is enough. If you want more sauce, add a few more tablespoons of water with the white wine.