Scampi Diabolo is truly amazing and yet can be made inside 15 minutes – culinary fast food in other words. The descriptor Diabolo, Italian for devil, refers to the great color and fiery flavor of this dish.
Scampo is Italian for a small species of lobster that occurs in the Atlantic and part of the Mediterranean: nephrops norvegicus (Norway lobster). The French call them langoustines. In contrast to what many think, scampi (the plural of scampo) are not (king)prawns. Some restaurants mistakenly have king prawns or other large prawns on the menu as scampi. However, due to overfishing real scampi became very scarce at a certain point in time.
3 - 4 Servings
15 min
Shrimp scampi Diabolo
Ingredients
3 cloves
garlic
1 tsp.
Lemon Olive Oil
1 lb.
shrimp scampi
1 bottle
Salsa della Mamma
1 tbs.
Chili Garlic Sauce
Buffalo mozzarella (optional)
Preparation
- Peel the shrimp.
- Make a shallow cut in the shrimp's back and remove the vein.
- Cook the finely chopped garlic in lemon olive oil, once it is at a high temperature add the shrimp and cook until pink.
- Mix the bottle of Salsa Della Mamma with a good dash of Chili Garlic Sauce and put the sauce on the shrimp.
- Optionally, add a torn buffalo mozzarella to the sauce for a milder taste.
- Tip: Serve with bread or pasta.
