Scampi “Diabolo”


Aka spicy prawns

Cooking Time: 30 minutes

The ingredients for 2 persons:

  • 8-10 scampi (prawns, langoustines)
  • 1 glass of white wine
  • 250 ml cream
  • 2 shallots
  • 1 clove garlic
  • 1-1,5 fresh chili peppers
  • 0,5 cubes fish broth
  • tomato paste
  • oil
  • pepper and salt

The work:

Cut the shallots, garlic and peppers very small and braise them in some oil. Add a glass of white wine and let this boil down a bit.
Add the fish broth and a bit of water. Let sauce reduce.
Add the cream and let reduce some more.
Season with salt and pepper and add a small bit of tomato paste to colour the sauce orange.
Peel the scampi’s and remove the intestines (=black thread in the length of the scampi). Bake the scampi in some oil in a separate pan. The baking time is very short, make sure you don’t leave them too long, or they will become hard and chewy. Add the scampi to the sauce and you’re ready to serve.

The tip:

Chili peppers are unpredictable in their spiciness. Be careful not to overdo, certainly if you double the recipe to for instance 4 people.

Served with fresh French bread this is one of our favourite Sunday evening dishes in front of the telly. Some last hours of quality time together before everyone leaves again for a week on early Monday.


Woohoo, i have a blog


I’ve promised so often to friends that i would publish our favourite home recipes. The idea of publishing a cookbook is great, except you need so much content before you can start. I had a feeling I would never get around to it. So I diverted to digital!

The goal of this blog is to share with you recipes we like.

Some background:

My husband is a great cook. Although we both originate from small towns in West-Flanders (Belgium) and we grew up under the church tower, our business activities have given us the opportunity to travel. This had an immense effect on our cooking over the years.

We started out very conventional, but over the course of time other dishes were discovered, other herbs, other styles,… We see our cooking as a combination of real old fashioned Belgium cooking with exotic influences, hence Belgianfusion.

I won’t promise I will keep this up, but I’ll try.

Hope you get a great taste out of it.