I made my scampi risotto last night. Finally I have put to bed the thought that a risotto should be one of my favourite things. Don't get me wrong, there was nothing wrong with the recipe (I might leave the lime zest out- it's so rich you might as well leave it like that without the token effort of cutting it with the lime), and for once, I am convinced I cooked it to perfection. I'd even go as far as to say it tasted gorgeous, it's just after a few forkfulls you wanted to move on to something else. It's the first time I've made the stock from scratch from the heads, shells and bits per recipe, and that worked out as a wonderful rich stock. If I was making it again, and I probably will, I'd leave the prawns themselves out of the risotto altogether (use them as a starter), and serve a couple of dessertspoons of the risotto as the carb for a simple bit of grilled sole or brill with a few stalks of asparagus.
The Lidl Scottish Scampi themselves were fine. Although they only yielded barely over 200g of actual prawn meat for a 1kg pack, they certainly survived the freezing ok, which I was a little dubious about.