Spicy Tomato Prawns (Scampi Diabolique)
Thermomix recipe: Spicy Tomato Prawns (Scampi Diabolique). Ready in 35 minutes. Serves 5. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 100 g shallots or onion, peeled, halved
- 2-3 cloves garlic, peeled
- 1-2 small red chillies (5-10 g), deseeded if preferred
- 30 g olive oil
- 100 g dry white wine
- 400 g crushed tomatoes (canned)
- 30 g tomato paste
- 100 g vegetable stock or water
- 1 tsp salt, or to taste
- ½ tsp black pepper, or to taste
- 750 g raw prawns (shrimp), peeled and deveined
- 100 g cooking cream (optional, for milder heat)
- 15 g fresh parsley, roughly chopped, for garnish
Instructions
- Add shallots or onion, garlic, and red chillies to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
- Add 30 g olive oil to the bowl. Sauté 5 min / 120°C / Speed 1. For chunky vegetables, use Reverse mode.
- Add 100 g dry white wine to the bowl. Cook 2 min / 100°C / Speed 1, without the measuring cup, to allow alcohol to evaporate.
- Add 400 g crushed tomatoes, 30 g tomato paste, 100 g vegetable stock or water, 1 tsp salt, and ½ tsp black pepper to the bowl. Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow some evaporation. Cook 10 min / 100°C / Speed 1 (Reverse).
- Pause the machine. Scrape down the sides and bottom of the bowl to ensure even cooking. Check the consistency of the sauce; if too thick, add a splash more stock or water.
- Add 750 g peeled and deveined prawns to the bowl. Cook 3-4 min / 95°C / Speed 1 (Reverse), or until the prawns are just pink and cooked through. Avoid overcooking to keep them tender.
- If using, add 100 g cooking cream to the bowl. Stir gently 1 min / 90°C / Speed 1 (Reverse) to combine and settle the sauce, preventing any sticking to the bottom.
- Taste and adjust seasoning if necessary. Serve immediately, garnished with fresh chopped parsley.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.