This recipe is a culinary fast food! Scampi Diabolique is one of the most traditional Belgian dishes and definitely one of my favourite. I’ve had many different versions in the past and it took me some time to figure out my “ideal” recipe, but after trying some variations I finally nailed the ingredients and my Diabolique became a favourite with a Belgian’s approval (thanks hubby).
In my version I try to reproduce the silky creamy sauce where the ‘scampi’ can have all the attention, so unlike other recipes out there, I skip the bell peppers, carrots, curry and some other ingredients.
This dish is certainly effortless and flexible : you can serve it as an appetizer, or main dish and the side options couldn’t get any simpler: be it french fries (like Belgians do) fresh slices of bread, or rice, you choose! It is definitely a great choice in cold days since it has some spiciness to warm up and a fulfilling tasty sauce.
- 16 tiger shrimps peeled and deveined (you can keep the tails for the looks)
- 3 big shallots finely chopped
- 2 garlic cloves finely chopped
- 2 tbsp. butter
- 1/2 tbsp. sweet paprika powder
- 1/2 tbsp. tomato paste
- 2 tbsp. Ketchup
- 1 chilli pepper finely chopped
- Pinch of cayenne pepper powder(optional)
- 1 fish stock cube
- 300 ml room cream
- 2 tbsp. water
- 1/2 cup dry white wine
- Salt and freshly ground pepper
- In a bowl season the shrimps with salt and pepper and set aside.
- Melt butter in a medium non sticking skillet set over medium-high heat.
- Add the shallots and chilli pepper stirring occasionally until they’re softened and fragrant 2- 3 minutes.
- Add the shrimps and cook them turning and moving until they are all over pink.
- Next add the wine and let it simmer until evaporated, then add the paprika, tomato paste, ketchup, fish stock cube, a pinch of cayenne (if using) and lastly the room cream and lower the heat.
- Let it simmer in medium-low heat for 5-6 min or until the the room cream thickens slightly.
- Check the seasoning adding a few grounds of pepper and salt to taste.
- To serve garnish with freshly chopped parsley and coriander.
- You can use fresh or frozen shrimps. If using frozen allow them them to completely thaw before starting the dish.
- Make sure not to overcook the shrimps, they must not turn brown, just quickly sauté them until they turn pink, that avoids the rubbery shrimp texture.
- For the presentation you can also add a few more shrimps to the recipe and sauté them separately in non sticking pan while the sauce is thickening.