Barbecued scampi with tomato and chilli chutney

Barbecued scampi with tomato and chilli chutney

By
From
Everyday Seafood
Serves
4

The flavour that smoking coals give scampi is quite something and cannot be recreated with any other cooking method. You just need to be careful as you turn or handle the scampi, as they are quite fragile. The tomato and chilli chutney is a great accompaniment; if you have any left, it will keep in the fridge for a few weeks. Large raw prawns and lobster are also excellent cooked this way.

Ingredients

Quantity Ingredient
16 medium or large raw scampi, shell on, live or frozen

For the seasoning

Quantity Ingredient
1 teaspoon coriander seeds
2 teaspoons salt
2 lemons, zest finely grated
1 teaspoon dried oregano

For the tomato chutney

Quantity Ingredient
olive oil, for cooking
2 red onions, peeled and finely chopped
2 teaspoons coriander seeds
4 garlic cloves, peeled and finely chopped
8 red chillies, deseeded and finely chopped
100g fresh ginger, peeled and finely grated
700g ripe plum tomatoes, blanched, skinned and chopped
200g dark brown sugar
100ml red wine vinegar
50ml balsamic vinegar
2 teaspoons salt

Method

  1. To make the chutney, heat a large saucepan over a medium heat and add a drizzle of olive oil. When hot, add the onions with the coriander seeds and cook for 6–8 minutes until the onions are softened and just starting to brown. Add the garlic, chillies and ginger and cook for 4 minutes. Now add the tomatoes, sugar, both vinegars and the salt. Cook, stirring occasionally, for 20 minutes until the mixture is well reduced and sticky; it will start to catch on the bottom of the pan. Remove from the heat.
  2. Using a stick blender, blitz the chutney briefly to break it up a bit, but don’t go too far – it should have some texture. Taste for seasoning and add more salt if you think it needs it. Transfer the chutney to a bowl and allow to cool, then refrigerate.
  3. To prepare the seasoning for the scampi, toast the coriander seeds in a dry pan over a medium heat for a minute or two until fragrant, then remove from the heat and add the salt, lemon zest and oregano. Using a pestle and mortar or spice grinder, grind the mixture until fine. Set aside.
  4. Light your barbecue 30 minutes before you are planning to cook. Place the scampi on a board. Split them in half lengthways from head to tail and remove the stomach and dark intestinal tract. Crack the claws and set aside.
  5. Once the coals are white hot, sprinkle the scampi all over with the prepared seasoning and place them on the barbecue grid, cut side down. Cook for 2 minutes, then carefully turn them over and cook for another 2 minutes.
  6. To serve, place the scampi on a large platter with a pot of the chutney and let everyone help themselves.
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