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• Scampi diabolique:

INGREDIENTS:

• 
• * 500gr unpealed scampi
• * some olive oil
• * 1 onion
• * 1 carrot
• * 1 white from leek
• * tomato paste
• * garlic
• * 1dl white wine
• * 6dl of fish stock
• * 4dl cream (for cooking)
• * pepper & salt
• * thyme & laurel
• * harissa
• * some butter or olive oil

• Peel the scampi and devein the back of shrimp, keep the shells aside.
• Clean all vegetables and slice them into small pieces.
• Heat up a big cooking pot and add the olive oil, when hot, add the shells from the scampi and stir with the wooden spoon.
• Add the vegetables and garlic, lower the fire and stir again...
• After a minute add three to four tablespoons of tomato paste.
• Stir and bake it for a few seconds to remove the bitterness!
• Pour the white wine and the fish stock in, add the thyme and laurel.
• Bring to boiling point and cook it for 15 to 20 minutes on low heat.
• Pour it through the sieve into another cooking pot.
• Bring it back to boiling point and let it cook untill half is reduced.
• Add the cream and let it cook again untill half is reduced.
• Finish off with pepper and salt and with harissa.
• Harissa: add as much as you like, hot and spicy!)
• In a baking pan, add some butter (or olive oil) and heat it up.
• Bake the scampi on each side for 1 minute and serve together with the sauce.
• Spinkle over some tomato concassé and chopped flat parsley.

The word “scampi” is Italian for a type of small crustacean akin to a mini lobster. They're similar to shrimp, but scampi.

Also known as Dublin Bay Prawn, langoustines, or Norway Lobster

• Serve with rice ot tagliatelli or with some home baked bread

TOOLS NEEDED:

1. Cooking pot
2. Sieve
3. Frying pan

TIPS & TRICKS:

1. Harissa = hot chili pepper paste
2. Do not overcook the scampi, they cook quickly.