Scampi diabolique


This scampi diabolique is a classic Belgian dish. You can serve them as an appetizer or as a delicious and creamy pasta sauce.

20 minutes 4 people Main course
Scampi diabolique


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  • about 30 scampi
  • 1 shallot
  • 2 garlic cloves
  • 1 large spoonful of tomato paste
  • pinch of cayenne pepper
  • 1 teaspoon ground paprika
  • 150 ml dry white wine
  • 1 large spoonful of crème fraîche
  • olive oil
  • pepper and salt to taste
Scampi diabolique ingredients
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Kitchen equipment

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  • optional: paper kitchen towel
  • cutting board & chef's knife
  • medium-sized skillet
  • wooden spoon


20 minutes 4 people Main course

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Preparation -- 5 minutes

If you're using frozen shrimps you need to thaw them first and then pat them dry using paper kitchen towels. Peel them if needed, you can keep the tails attached for decoration.

Peel and finely chop the shallot and garlic cloves. 

Scampi diabolique
Scampi diabolique

Finishing the scampi diabolique -- 15 minutes

Heat a dash of olive oil in a medium-sized skillet and sauté the shallot and garlic for a few minutes. Add the shrimps and cook some more. Add ground paprika and cayenne pepper along with the tomato paste and cook some more.

This way the tomato paste will be less sour and therefor the sauce will be tastier. Pour in 150 ml white wine and let it cook for a few minutes.

Season with pepper and salt, a large spoonful of crème fraîche and maybe some more cayenne pepper. Great as an appetizer or reduce the sauce a little bit less and serve as a pasta sauce. Enjoy!

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