About this recipe
A good marinade has something sour (e.g., lemon), something sweet (e.g., honey), and something fatty (e.g., olive oil). Scampi can be marinated in many delicious and varied ways. This recipe gives you two simple marinades, one green and one red. We then grill the scampi under a high heat in the oven. We serve them with a deliciously fresh salsa.
Ingredients
- 1 kg (unpeeled) jumbo shrimp (scampi)
- Green marinade
- 50 ml olive oil
- handful of coarsely chopped parsley
- 4 tablespoons honey
- 3 cloves of garlic
- zest of half a lemon
- juice of half a lemon
- juice of half a lime (or use the half lemon from the other marinade)
- salt and pepper to taste
- Red marinade
- 50 ml olive oil
- 4 tbsp smoked paprika
- 75 g yogurt
- 3 cloves of garlic
- 30 g sugar
- Salsa
- 500 g cherry tomatoes
- 30 ml olive oil
- 2 shallots
- optional: 1 spicy red chili pepper, seeds removed
Preparation
- Make sure you defrost the scampi slowly. Unpeeled shrimp are the tastiest, because a lot of the flavor comes from the grilled shells. That does mean more work once they're on your plate. Don't like that? Then choose unpeeled shrimp.
- Divide the scampi into 2 equal portions.
- Take all the ingredients for the green marinade and mix them into a smooth paste. Don't have a mixer? Then chop everything into pieces and mix together. The paste should be fairly thick, but definitely not solid. If it is too thick, you can add lemon juice and/or olive oil.
- Pour the marinade over the scampi in a plastic container and seal it. Leave to marinate in the refrigerator for at least 2 hours, preferably longer.
- Take all the ingredients for the red marinade and mix them into a smooth paste. Don't have a mixer? Then chop everything into pieces and mix together. The paste should be fairly syrupy, but definitely not solid. If it is too solid, you can add lemon juice and/or olive oil.
- Pour the marinade over the scampi in a plastic container and seal it. Leave to marinate in the refrigerator for at least 2 hours, preferably longer.
- Finely chop the tomatoes, shallots, red pepper, and parsley.
- Add olive oil, salt, and pepper just before serving.
- Light the Vonken. There should be a reasonable amount of flame. Slide the grill system into the Mini or Original and allow the cast iron grill plate to heat up.
- Remove the scampi from the refrigerator and spread them out on the grill plate. Slide the grill plate back into the oven.
- If the flame is low, you can turn the scampi again.
- It's very quick: remove them from the grill plate and serve. Take a portion, add some salsa, and enjoy!