Recipe - Scampi with Garlic, Chilli & Parsley Oil

Hope everyone had a great and relaxing weekend! I thought I'd share one of the most recent recipes I've found, I had some frozen scampi left over from my Christmas dinner last year and thought I'd make something for dinner. But if you can't find scampi you can substitute with lobster or large prawns. 

Serves 2
 
You'll need:

4 or 6 frozen Scampi
2 garlic cloves
2 long red chillies, seeds removed and finely chopped
50ml extra virgin olive oil
small handful of parsley, roughly chopped
8 baby potatoes
8 baby carrots

Method:

1. Crush the garlic cloves with your knife and infuse them with 1 teaspoon of the chopped chilli and parley in the olive oil for one hour.
2. Clean the scampi and remove the legs, cut out the shell on the belly so the flesh is exposed.
3. Wash the potatoes and carrots, cut them into quarters and segments for baking.
4. Scatter your baking dish with the carrots and potatoes, drizzle with olive oil, salt and freshly ground black pepper. Bake for 15 minutes in the oven on 180 degrees Celsius.
5. Take out the baking tray and place the scampi on top of the potato and carrots. Drizzle the belly with infused oil and freshly ground black pepper. Turn the grill function on and grill for about 8 minutes or until the flesh has turned white.
6. To serve, drizzle extra virgin olive oil over the top.

Scampi flesh is very nice and sweet which really compliments the full flavour of the garlic and chilli oil. This dish can also be served with a simple rocket salad dressed with a little olive oil instead of potatoes and carrots.