Can you freeze scampi's diabolo?

No, shrimp cannot be frozen properly and the tomato sauce can become slimy after thawing. This dish is best eaten fresh.

Can Scampi’s Diablo be prepared in advance?

Yes, you can make the pesto in advance and store in the fridge until you are ready to bake the shrimp.

Scampi's Diabolo with Mascarpone and Basil

Name: Scampi's Diabolo with Mascarpone and Basil
Cook time: 1 min
Total time: 1 min
Yield: 6p
Ingredients: 2 x 450 g large unpeeled raw shrimp tails ❄; 400 g Trosker stires; 2 onions; 1 can of tomato concentrate (70 g); 2 Bokals Passata of Cherry Tomaties (2 x 400 G); 150 g mascarpone; 2 clay honey; 2.5 dl dry white wine; 9 tbsp olive oil; 6 cloves of garlic; 4 branches of thyme; 1 settled Kl Cayenneper; 2 kl curry; Pepper and salt; For the pesto:; ½ bussel basil; 1 lemon; 4 tbsp grilled pine nuts; 4 tbsp granted parmigiano; 2 tbsp olive oil extra pure; Pepper and salt; For garnish:; 1 Focaccia Italiana with rosemary (140 g); 2 tbsp olive oil; 2 sprigs of rosemary; Fleur de Sel

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Ingredients

What do you need?

Quantity: 6p

2 x 450 g large unpeeled raw shrimp tails ❄
400 g Trosker stires
2 onions
1 can of tomato concentrate (70 g)
2 Bokals Passata of Cherry Tomaties (2 x 400 G)
150 g mascarpone
2 clay honey
2.5 dl dry white wine
9 tbsp olive oil
6 cloves of garlic
4 branches of thyme
1 settled Kl Cayenneper
2 kl curry
Pepper and salt

For the pesto:
½ bussel basil
1 lemon
4 tbsp grilled pine nuts
4 tbsp granted parmigiano
2 tbsp olive oil extra pure
Pepper and salt

For garnish:
1 Focaccia Italiana with rosemary (140 g)
2 tbsp olive oil
2 sprigs of rosemary
Fleur de Sel

For the pesto:
½ bussel basil
1 lemon
4 tbsp grilled pine nuts
4 tbsp granted parmigiano
2 tbsp olive oil extra pure
Pepper and salt

For garnish:
1 Focaccia Italiana with rosemary (140 g)
2 tbsp olive oil
2 sprigs of rosemary
Fleur de Sel

Preparation method

How do you make this?

Peel the scampis: leave the last piece of scale and the tail. Keep the armor separate.

Fry the finely chopped onions on a low heat, in a stew with 4 tbsp oil. Dust with curry and cayenne pepper. After 5 minutes, add the armor of the shrimp and color them on a high heat. Add the white wine, simmer for 1 minute and then add the tomato concentrate, honey and the passata. Put the lid on the pan and simmer for 5 minutes. Pour the sauce through a point sieve and press well. Put them back on the fire and simmer for 20 minutes on a low heat. Add the mascarpone, season further and let it simmer for another 2 minutes.

Mix all ingredients for the pesto with a hand blender. Add lemon juice to your own taste and season further. Keep separate.

Preheat the oven to 240 ° C. Cut the focaccia into slices, divide them over a sheet of baking paper and sprinkle with olive oil. Sprinkle with rose rosemary, season with salt and place everything on the rack of the oven. Bake for 4 minutes until golden brown.

Lower the temperature of the oven to 210 ° C. Arrange the bunches of cherry tomatoes in a bowl, add the unpeeled but crushed garlic cloves, along with the thyme, pepper and salt. Sprinkle with 3 tbsp oil and bake them in the oven for 10 minutes.

Color the scampis briefly over a high heat, in a large frying pan with 1 tbsp of oil. They should not be completely cooked. You have to provide multiple ports and add oil if necessary. Season with salt and pepper.

Lower the temperature of the oven to 190 ° C. Moisten 6 rectangles baking paper and squeeze them out. Cover small baking dishes with it and divide the scampis over it. Pour sauce over it and tie the 2 ends of the papillot with kitchen rope. Slide them in the oven for 7 minutes.

Open each papillot on 1 side. Serve the scampis so, finished with small tomatoes and pesto. Serve the focaccia.

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