Grilled scampi with carrot, leek and anise
Spicy grilled scampi together with carrot and leek in a coconut cream and a pinch of curry and anise, an appetizer that I serve in small glasses.
Servings: 6 glasses
- 6 scampi big ones
- 1 carrot
- 1 leek
- 250 ml cocos cream
- 1 t spoon anise seeds
- 1 t spoon curry powder
- 50 ml Ricard pastis / anise drink
- ½ t spoon spicy paprika powder
- 2 tbl spoon olive oil
- salt and pepper
Scrape the carrot and cut it together with the leek into small pieces. Put 1 tablespoon of olive oil in a pan and sauté these vegetables until they are al dente (+/- 5 minutes)
Pour over the Ricard or another anise drink. Mix well and add the curry powder, anise seeds and coconut cream. Stir well, taste and season with salt and pepper.
Peel the scampi leaving the tail on and remove the intestinal tract on the back by making a slight incision and gently pulling out the intestinal tract.
Put a tablespoon of oil in a grill pan (rub the oil open with a brush). Season the scampi in advance on a plate with the spicy paprika powder, pepper and salt. When the grill is hot enough, place the scampi on top. Grill on both sides but not too long so they stay juicy.
Put a big scoop of the carrot-leek mixture in the glasses and place a fried scampi in each glass.
Grilled scampi with a coconut cream and a pinch of anise. I sometimes make this dish as a full meal. Of course with more leek and carrots... I skewer the scampi on a stick and serve it with whole grain rice. Because it is so loved at home, I made it into an appetizer, to supplement a tapas plate. The addition of Ricard and anise gives the curry coconut cream a fresh and surprising touch. And anyone who knows me, knows that I love culinary surprises ☺️