- 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
Kitchen equipment needed
- optional: paper kitchen towel
- cutting board & chef’s knife
- medium-sized skillet
- wooden spoon
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.
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!