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Langoustine Scampi Diablo

Scampi Diablo can be made in just 15 minutes – gourmet, fast food as we like to call it. The intense colour, and fiery flavour sets this dish apart from any other prawn cocktail recipe.

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  • 4 persons
  • 15 min.
  • Main dish
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Recipes from Oil & Vinegar

Scampo is Italian for a small species of lobster that derives from the Atlantic and part of the Mediterranean. Also known as the Norwegian lobster nephrops norvegicus (Norway lobster), the French call them langoustines. In contrast, to what many think, scampi (the plural of scampo) are not (king) prawns. But whatever you call them, we think they're delicious!

  • Ingredients:

  • Preparation:

    Peel the prawns or langoustines by making a shallow cut along its back, and remove the vein. Cook the finely chopped garlic in lemon olive oil, once it is at a high temperature add in the prawns, and cook until pink. Mix the bottle of Salsa Della Mamma with a good dash of Chili Garlic Sauce, and cover the prawns with sauce. Optional: Add a torn buffalo mozzarella to the sauce for a milder taste.

    Tip: Serve with bread or pasta.

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