Scampis Diaboliques
Easy Devilled Shrimp RecipeOur Scampis Diaboliques have perfectly cooked large and juicy shrimp swim in a garlicky, spicy and chunky tomato sauce!It’s a great dish to serve as an appetizer with crusty bread or over pasta and rice. And the BEST thing about Scampis Diaboliques? It comes together in less than 30 minutes, making it the perfect choice for busy weeknight dinners or cozy get-togethers with friends and family!
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
Calories: 388.59kcal | Carbohydrates: 16.93g | Protein: 29.01g | Fat: 22.04g | Saturated Fat: 9.89g | Polyunsaturated Fat: 1.84g | Monounsaturated Fat: 8.82g | Trans Fat: 0.01g | Cholesterol: 243.88mg | Sodium: 395.87mg | Potassium: 1030.26mg | Fiber: 3.47g | Sugar: 9.82g | Vitamin A: 2712.51IU | Vitamin C: 22.81mg | Calcium: 173.32mg | Iron: 2.77mg