Scampi a la Crème

Ingredients

• 400g whole toil scampi (approx 8 to 10 per portion)
• Juice and zest of 1 lemon
• 7 medium chopped red chilli
• 2 dessertspoons chopped fresh dill

Marinade

• (200g) creme fraiche
• half glass of white wine
• 3 to 4 cloves of garlic, peeled and lightly crushed
• salt & pepper for seasoning
• Lemon Juice
• tabasco pepper sauc

Method

1. Prepare the sauce before hand to accompany the scampi. Add the creme fraiche, white wine, gralic and seasoning to a saucepan and bring gently to he boil. Allow to simmer over a low heat unitl the sauce has thickened slightly. Finish with lemon juice and tabasco pepper sauce to taste. Alternatively this sauce can be made my substituting the chopped fresh herbs such as taragon or corriander for the garlic cloves, but these should be added on completion of cooking. Or why not add a lime leaf to the sauce during the cooking process.
2. Lay the raw scampi tales on a tray and sprinkle over the lemon juice, zest, chilli and seasoning. Cover with cling film and place in the fridge for at least 30 minutes to allow the flavours to permeate the scampi.
3. Remove the scampi from the marinade and pat it dry with absorbent kitchen paper. Light spray with olive oil and season with salt. Lay the scampi out on a plate ready for the table and cover with cling film and return to the fridge until you're ready to light up your Rondue.
4. Remove the preppared scampi from the fridge and allow to come to room temperature, using a hot Rondue cook the scampi tales to taste but be careful not to over cook! To eat sprinkle over chopped dill to accompany the a la creme sauce.