Scampis Diaboliques
Easy Devilled Shrimp Recipe
Our Scampis Diaboliques have perfectly cooked large and juicy shrimp swim in a garlicky, spicy and chunky tomato sauce!
Scampis Diaboliques is a great dish to serve as an appetizer with crusty bread or over pasta and rice... And the BEST thing about it? It comes together in less than 30 minutes, making Scampis Diaboliques the perfect choice for busy weeknight dinners or cozy get-togethers with friends and family!
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Scampis Diaboliques is a great dish to serve as an appetizer with crusty bread or over pasta and rice... And the BEST thing about it? It comes together in less than 30 minutes, making Scampis Diaboliques the perfect choice for busy weeknight dinners or cozy get-togethers with friends and family!
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Why We Love It!
- Quick & Delicious: If you’re looking for something quick, easy and delicious, Scampis Diaboliques ticks all the right boxes. With just a few easy steps, you’re all set!
- Easy-To-Find Ingredients: No need to hunt high and low for exotic and unfamiliar ingredients – everything you need, is some shrimp, tomatoes, cream, a few pantry staples and you’re ready to hit the kitchen.
- Make It Your Own: We’ve included a lot of tips and ideas on how to tweak the recipe to your liking or whatever you want to serve it with. Check out our suggestions below.
- Entertaining: You can easily double or triple-up on the recipe if you’re entertaining a larger crowd!
What Is Scampis Diaboliques?
Scampis Diaboliques is one of our all-time favorites and a beloved Belgian classic. Its origin is a bit of a mystery, with no clear record of when or where it first appeared. In fact, Scampis Diaboliques shares many similarities with the legendary New York dish ‘Shrimp Fra Diavolo’ and has just as many variations as there are cooks. And both dishes likely drew inspiration from the sunny shores of Italy. The name ‘diabolique’ translates to ‘devilish’ in English, hinting at its bold and spicy nature.
So, what sets Scampis Diaboliques apart? For starters, it’s big on flavor, lusciously creamy and garlicky with a devilish kick! It’s easy to make and perfect for sharing with friends or indulging yourself.
Why not give it a go and see what all the fuss is about? Trust us, once you’ve tried it, you’ll be hooked! 🍤 🔥 We absolutely adore it!
Ingredients
Scampis Diaboliques
left to right top to bottom – check ‘Recipe’ below for adjustable quantity info
- Olive Oil: Preferably extra virgin olive oil.
- Garlic: Fresh garlic tastes best in this recipe.
- Celery: Celery adds a crunchy, refreshing pop and texture.
- Ketchup: Surprised to see ketchup on this list? Don’t be, it adds a touch of sweet tanginess that balances out the power of the spices.
- Shallots: We use shallots for their mild and elegant flavor.
- Salt & Pepper: Sea salt and freshly ground black pepper is best.
- Heavy Cream: This luxurious goodness makes the sauce rich and velvety smooth.
- Tomato Paste: The kind you’ll find in tubes or in small cans.
- Cayenne Pepper, Curry powder and Paprika: These three spices are the exotic secret to the sauce. But if you like things hot, just up the cayenne pepper.
- White Wine: Any crisp white wine will do. Don’t worry, you won’t taste the wine itself because the alcohol evaporates during cooking.
- Chervil: A sprinkle of fresh chervil adds a touch of elegance.
- Large Shrimp: We use 21/25 count per pound shrimp, fresh, peeled, and deveined, leaving the tail attached as we serve it as an appetizer. Not only is it easier to grab, but it also looks great! If you’re using frozen shrimp, make sure to defrost them first.
- Fresh Tomatoes: Large ripe and aromatic tomatoes.
How To Make Scampis Diaboliques
Chop!
Firstly, chop the garlic, shallots, and celery finely. Cube the tomatoes and roughly chop the chervil.
Sauté
Heat a generous splash of olive oil in large skillet over medium heat and then add the minced garlic, chopped shallots and celery. Sauté until they are lightly colored but not browned (this will take about 2 minutes). Reduce the heat during this step if the garlic starts to burn. Then sprinkle in the curry powder, paprika and cayenne pepper. Stir and toast the spices for about 30 seconds because that brings out the flavors of the spices.
Add wine, tomatoes, paste and ketchup
Next, pour in the wine (deglaze) and cook until it has reduced by half. This should take less than a minute. Then stir in the tomato paste, diced tomatoes and ketchup. Combine everything thoroughly and bring to the boil.
Add Cream and Shrimp
Then pour in the heavy cream and add the pealed and deveined shrimp. Stir well and bring to the boil once more. At this point, lower the heat to medium-low and allow to simmer until the shrimp are pink in color and cooked through but still tender and juicy - about 10 minutes.
Season!
Finally, taste the sauce and season with salt and black pepper according to your preference. Top with chopped fresh chervil. Serve Scampis Diaboliques hot, either as a stand-alone appetizer or over your favorite pasta.
Serving Tips & Pairings
- Tapas: Place it alongside Funghi Trifolati, Espárragos and Havuçlu Tarator for an entertaining tapas table!
- Crusty Bread: Don’t let a drop of that scrumptious sauce go to waste! We serve Scampis Diaboliques with some crusty bread, it’s the perfect sidekick for dipping and mopping up every last bit of all those delicious juices.
- Pasta: For a classic and comforting combo, serve it over a plate of al dente pasta. Linguine, spaghetti or fettuccine are all good options.
- Sides: Balance out the richness of this dish with a simple green salad with lemon vinaigrette.
- Rice and Couscous: If you’re looking for something different, pair it with a zesty lemon rice or couscous for a Mediterranean flair.
- Drinks:
- Citrusy water or our Limonata complements the spiciness of Scampis Diaboliques.
- Pair it with a Belgian beer like Tripel or Witbier, which, like the dish, also have fruity and spicy notes. Alternatively, enjoy it with a dry and crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Substitutions & Variations
- Canned Tomatoes: Make your life easier in the kitchen by substituting fresh tomatoes for canned crushed Roma or San Marzano. It’s a shortcut that saves time without compromising too much on flavor.
- Cherry Tomatoes: We sometimes add natural sweetness and extra tomato flavor by swapping large fresh tomatoes for cherry tomatoes. It’s a simple twist on this dish, allowing us to reduce the amount of ketchup since cherry tomatoes are typically sweeter.
- Shrimp Alternatives: Since the Diabolique sauce is the star of this show, don’t hesitate to mix things up by swapping in chunks of tender chicken or meatballs for a next-level Albondigas!
- Herbal Options: Add a handful fresh basil for an Italian twist, a handful cilantro for an Asian vibe or some dill for a Greek flavor.
- Vegetarian/Vegan variation: Switch shrimp for vegetables, like zucchini and eggplant for a delicious vegetarian version.
- No cream version: You can easily substitute cream with a diary-free alternative like coconut cream or cashew cream.
FAQs
Absolutely! Scampis Diaboliques is a great make-ahead dish that’s perfect for meal planning or entertaining. Simply prepare the sauce as directed but leave out the shrimp. Then store it in the fridge for up to two days in an airtight container. When you’re ready to serve, simply reheat the sauce in a large pot over low heat, stirring occasionally. Meanwhile prepare the shrimp. Heat a splash of olive oil in a large skillet over medium heat. Add the shrimp and sauté for 2-3 minutes or until cooked through but still tender and juicy. Pour the shrimp and juices into the sauce, stir carefully and cook for another 2 minutes. Voila – dinner is served!
Not really, but you can up the heat with more cayenne, some fresh chili or your favorite hot-sauce.
Yes, it’s the same thing. In Belgium the term “scampi” refers to large headless shrimp or prawn.
You can store any leftovers for 2-3 days in the fridge in an airtight container. We don’t recommend freezing it.
Recipe
Scampis Diaboliques
Ingredients
- 500 g shrimp - large shrimp, size 21/25,pealed and deveined, tails attached
- 2 cloves garlic - large cloves
- 1 piece shallot - large
- 2 stalks celery - small stalks
- 2 tablespoons olive oil - extra virgin
- 2 teaspoons curry powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 125 ml white wine
- 2 tablespoons tomato paste
- 500 g tomatoes
- 4 tablespoons ketchup
- 150 ml heavy cream
- 1 pinch sea salt - to taste
- 1 pinch black pepper - to taste
- 1 bunch chervil - a small handful, only leaves
Instructions
- Firstly, chop the garlic, shallots, and celery finely. Cube the tomatoes and roughly chop the chervil.
- Heat a generous splash of olive oil in large skillet over medium heat and then add the minced garlic, chopped shallots and celery. Sauté until they are lightly colored but not browned (this will take about 2 minutes). Reduce the heat during this step if the garlic starts to burn. Then sprinkle in the curry powder, paprika and cayenne pepper. Stir and toast the spices for about 30 seconds because that brings out the flavors of the spices.
- Next, pour in the wine (deglaze) and cook until it has reduced by half. This should take less than a minute. Then stir in the tomato paste, diced tomatoes and ketchup. Combine everything thoroughly and bring to the boil.
- Then pour in the heavy cream and add the pealed and deveined shrimp. Stir well and bring to the boil once more. At this point, lower the heat to medium-low and allow to simmer until the shrimp are pink in color and cooked through but still tender and juicy - about 10 minutes.
- Finally, taste the sauce and season with salt and black pepper according to your preference. Top with chopped fresh chervil. Serve Scampis Diaboliques hot, either as a stand-alone appetizer or over your favorite pasta.
Notes
- Olive Oil: Preferably extra virgin olive oil.
- Garlic: Fresh garlic tastes best in this recipe.
- Celery: Celery adds a crunchy, refreshing pop and texture.
- Ketchup: Surprised to see ketchup on this list? Don’t be, it adds a touch of sweet tanginess that balances out the power of the spices.
- Olive Oil: Preferably extra virgin olive oil.
- Garlic: Fresh garlic tastes best in this recipe.
- Celery: Celery adds a crunchy, refreshing pop and texture.
- Ketchup: Surprised to see ketchup on this list? Don’t be, it adds a touch of sweet tanginess that balances out the power of the spices.
- Shallots: We use shallots for their mild and elegant flavor.
- Salt & Pepper: Sea salt and freshly ground black pepper is best.
- Heavy Cream: This luxurious goodness makes the sauce rich and velvety smooth.
- Tomato Paste: The kind you’ll find in tubes or in small cans.
- Cayenne Pepper, Curry powder and Paprika: These three spices are the exotic secret to the sauce. But if you like things hot, just up the cayenne pepper.
- White Wine: Any crisp white wine will do. Don't worry, you won't taste the wine itself because the alcohol evaporates during cooking.
- Chervil: A sprinkle of fresh chervil adds a touch of elegance.
- Large Shrimp: We use 21/25 count per pound shrimp, fresh, peeled, and deveined, leaving the tail attached as we serve it as an appetizer. Not only is it easier to grab, but it also looks great! If you're using frozen shrimp, make sure to defrost them first.
- Fresh Tomatoes: Large ripe and aromatic tomatoes.
Nutrition
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