Scampi Sauce

Scampi Sauce

Raoul Reperi
2 servings
Prep Time: 
10 min
Total Time: 
15 min

Do it yourself


500g scampi
1 carrot
1 stalk of celery
3 cups pelati tomato
10 cherry tomatoes (Suggestion Piennolo tomatoes from Vesuvio, Campania)
1 pinch pepper grass
1  onion
1 clove garlic
5 capers
2 teaspoon dried oregano
1 pinch red hot chili peppers
20g anchovies
1 pepper
Extra virgin olive oil (Raoul’ suggestion: Olio Extra Vergine di Oliva Carboncella – Silvi Sabina Sapori)


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How you make it

  1. Peel the carrots and celery, cut into small pieces, then put into  a saucepan with some olive oil and turn on the heat
  2. Chop garlic and add one half to saucepan
  3. Cut onion in half and finely slice one half, add to saucepan with parsley, chilli, oregano and pepper
  4. Break heads off scampi and put to one side, add remainder of scampi to the saucepan
  5. Stir saucepan and add small amount of water, salt and stir in the tomatoes
  6. Cover saucepan and leave for 10-15 minutes
  7. Clean scampi, by pressing on the shell and pulling open, pull flesh out and discard shell
  8. Season scampi with extra virgin olive oil, salt and black pepper
  9. Mix sauce in the saucepan with a blender until smooth consistency
  10. Pour sauce through colander, using a ladle to help press the sauce through
  11. Crush garlic, take the skin off and thinly slice one half. Finely chop the anchovies and capers, then place into a frying pan with a little bit of olive oil and leave to cook on a low heat
  12. Chop scampi into small pieces, and sprinkle over the herbs
  13. Toss ingredients in frying pan, add little more olive oil and put in the scampi
  14. Once the scampi is cooked, pour in the sauce
  15. Leave it few minutes until boiling and your sauce is complete