On a cooking programme I saw a tv chef extensively explaining how to make a cut in the scampi to take out the black gut. The reason given was that the gut gives the scampi a foul taste. So, always following on good advise, I painstakingly cut open my scampi to remove said gut before dipping them in a batter and deep frying them.
But now I realised that the other method I sometimes use to prepare them is to just remove the legs and the hard tail bit and pan-fry them in the shell.
So following the logic of said chef my shell fried scampi should taste foul, but they don't. So either I don't notice the foul taste or the basic theory for gutting the scami is flawed. Or am I missing something?
But now I realised that the other method I sometimes use to prepare them is to just remove the legs and the hard tail bit and pan-fry them in the shell.
So following the logic of said chef my shell fried scampi should taste foul, but they don't. So either I don't notice the foul taste or the basic theory for gutting the scami is flawed. Or am I missing something?