Scampi in Oil and Lemon Sauce

Gourmed beleives in the enjoyment of the simple fullness of life. This scampi recipe illustrates perfectly the simplicity we talk about; the scampi with their rich taste need little to accompany them yet provide a huge experience!

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1 ½ kg (3.3 pounds) scampi
125 ml/0.26 pints olive oil
2 lemons, freshly squeezed
grated lemon rind
a touch of vinegar
salt & pepper


1. Wash the scampi well.

2. Boil in water salted to the taste of seawater with 1-2 dessert spoons of vinegar. Let boil for ½ hour or until the shell turns a nice red colour and the meat feels firm but not strong when squeezed between your fingers.

3. Serve hot with oil and lemon sauce, with mayonnaise, or just plain.

*This recipe can also be used with prawns.

Serve with: Ouzo or Tsipouro


An alternative method for boiling seafood as employed in coastal areas is using 1/3 seawater to 2/3 tap water, a touch of vinegar, a touch of lemon, peppercorns, 1 bay leaf, 1 bouquet of herbs and a touch of salt.
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