Scampi Tails

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 16 scampi, about 60–80 g (2¼–2¾ oz) each


Peel the scampi by removing the head then gently squeezing the central body shell and wriggling it side to side—the sections should become loose, allowing you to remove the top and bottom parts of the shell. Make a tiny cut at the base of the tail and remove the intestinal track using a pair of tweezers. Place the scampi on paper towel and refrigerate until required.