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Scampi's diabolique

Scampi's diabolique
Scampi's diabolique

Scampi Diabolique (Devilish Scampi). It takes little effort and time to conjure up these scampi on the table. Moreover, they are so tasty that you can quickly join for an extra portion. Do you want to surprise someone without much hassle with a tasty starter, or do you immediately turn it into a main course?

Ingredients for Scampi's diabolique:

serves 4-6:

24 scampis

2 large beef tomatoes

1 shallot

3 tbsp tomato puree

7 fl.oz. - 200 ml fish stock

7 fl.oz. - 200 ml of cream

8½ fl.oz. - 250 ml of white wine

olive oil

1 tbsp parsley (chopped)

cayenne pepper


corn starch

How to make Scampi's diabolique:

Peel the scampi and remove the intestinal tract. Peel and seed the tomatoes, cut them into cubes. Peel and chop the shallot.

Fry the shallot in oil until translucent. Add the tomatoes and tomato puree and simmer briefly. Deglaze with the wine and the fish fumet. Season with cayenne pepper and salt. Stir in the cream and parsley (do not boil anymore).

Fry the scampi in a lick of olive oil and season with some salt and cayenne pepper. Add them to the sauce.

Divide everything over individual bowls and finish with parsley.

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