Scampi parcels with dried pea cream and bamboo sprouts

Looking for a dish to impress your guests? Look no further than parcels with dried pea cream and bamboo sprouts. This dish combines the delicate flavor and texture of shellfish with the unique taste of bamboo sprouts, and the rich creaminess of dried pea cream. Best of all, it’s surprisingly easy to make.

Let’s start with the scampi parcels. You’ll need fresh scampi – around five or six large ones per person should suffice. Peel the scampi, removing the shells and heads and deveining them. Sprinkle with salt and black pepper and set aside.

Now, on to the dried pea cream. This is an essential element of the dish, providing the rich, velvety texture you’ll need to balance the flavors. You will need a cup of dried yellow peas, soaked overnight in cold water, and drained. Place the peas in a skillet and pour in two cups of chicken or vegetable broth. Add a bay leaf, a sprig of thyme, and a pinch of salt. Bring to a boil, then lower the heat and simmer for about 20 minutes, until the peas are soft and tender. Allow the mixture to cool, then remove the bay leaf and thyme sprig, and puree the mixture in a blender until it is smooth and creamy.

The bamboo sprouts are the final component, providing a crunch and contrast to the richness of the scampi and pea cream. Simply steam or blanch one cup of fresh bamboo sprouts until they are tender but still have a bit of crunch.

Now it’s time to assemble the dish. Preheat the oven to 375 degrees Fahrenheit. Cut six squares of parchment paper, around twelve inches by twelve inches. Place a small handful of the bamboo sprouts in the center of each of the squares, then place the seasoned scampi on top of the bamboo sprouts. Finally, spoon a generous dollop of the dried pea cream over the top of the scampi.

Fold the parchment paper up and around the scampi and pea cream, twisting the edges to form a sealed parcel. Place the parcels on a baking sheet and bake for around 12 minutes, or until the scampi is cooked through.

When the scampi parcels are ready, remove them from the oven and carefully open the parchment paper to reveal the delicious aroma of the cooked shellfish. The fragrance alone will impress your guests, but the taste will be even better.

The creamy, flavorful dried pea cream pairs perfectly with the plump, succulent scampi, and the delicate crunch of the bamboo sprouts provides a delightful contrast in texture. Altogether, this is a dish that looks and tastes impressive, yet requires only a few simple steps to make.

So next time you are looking for a dish that is a little out-of-the-ordinary, give scampi parcels with dried pea cream and bamboo sprouts a try. It may become your go-to dish for impressing your guests.