Easter 2025

HAPPY EASTER!

The online order book has now closed for collections over the Easter Weekend, but we will still have lots of fish and shellfish available for you to come and select from our counters. We open at 8am each morning and we'll have good availability at the start of each day, but with many people visiting we will run out of things as the morning progresses. On Friday and Saturday we will be closing at 1pm

You can send a text to 07354 849465 to find out about availability, but please bear in mind it is going to be really busy in the shop so I will respond as soon as I can but it may be 'after hours'. 

If I don't see you over the weekend, I hope you have the most wonderful Easter, and remember, we will be closed on Tuesday 22nd due to Bank Holiday Monday. 

Sue

  

Kildavanan

Scampi - unbreaded

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Quantity Weight Price Total

Basket Items

Weight
Price
Quantity
£14.00
454g
295g net defrosted weight

Unbreaded scampi is actually peeled langoustine tails. These are a larger size and perfect for classic Scampi Provençale or simply coating in crumbs and creating the ultimate breaded scampi. Softer and sweeter than a prawn, scampi is utterly delicious and as it's indigenous to the UK, we really should be making the most of it

Classic Scampi Provençale

Ingredients: 1 bag of unbreaded scampi - defrost / 1 tomato, diced / 1 chopped shallot / 2 cloves garlic, chopped / chopped flat leaf parsley / 150g butter / a good glug of white wine / 1⁄2 tsp oregano / 1⁄2 tsp basil / olive oil / salt & pepper, to taste

Method - Preheat oil in a large pan / Add the butter, allow to foam, them add the garlic and shallots and sauté lightly / Add wine, herbs, seasonings and tomatoes and bring to a bubble, allow to thicken slightly so it coats the back of a wooden spoon / Add scampi and serve immediately.