Scampi Diabolique

I don't know from were the orgin of this recipe is from, I know it is a very known dish in Belgium.
Maybe I should have asked Hans more about it before he went for work and now it is too late as I had promised my sister I will post the recipe today.
She has been asking me for this recipe for so long.
Every time I made the dish I didn't take a picture , I told her I have taken the step by step pic how to make them and I know I had taken them but I don't find them in any of my maps and I looked but it is not there.
And I know she likes it when I put the step by step pics and if I had known I had losted the step by step pics, I would have taken the pictures of making them when I made this sepcially for posting here yesterdey evening.
Ofcourse when Hans came home he was like, a creamy dish on a weekday is there something to celebrate, but then when I told him the reason, he is like, why am I not surprised :-)

We love this creamy a bit spicy scampi dish, ofcourse if you are used to Indian spicy dishes this is not spicy at all but for belgian pallet it is a spicy dish :-)
The recipe is for 2 person, When i serve this as a main dish as I did yesterday, then I give some 8 scampi's per person, if you are giving this as a starter you can give 4 scampi per person.
Tip: If you think your sauce is a bit runny you can thicken it up with a bit of corn flour and water mix in the end.
I fry the scampis for 1 1/2 minutes each side and then combine together with the bubbling sauce and give a stir or two so the scampis are fully cooked.
Don't  over cook the scampi's nothing worse that eating overcooked rubbery tasting scampi's.
I also keep few chopped pieces of tomatoes and a table spoon or two of the chives to sprinkle on the top of the dish when I serve the dish.

Ingridients.
16 Scampi's peeled and veins removed I keep the tails on as it give a good look ( I used deepfreezed scampi's, just remember to take them out from you freezer early so that you cen defrost them)
4 shallots very finley chopped
2 garlic cloves, you can finley chop but I amways use my garlic press
1 1/2 tablespoon of curry powder
2 table spoon paprika powder
1 tsp cayanne peper ( I am sure belgians here woudn't add so much but I love the spicy ness )
125 ml ketchup
100 ml white wine
I have never measured the water, but i would say few tablespoon of water
150 to 175 ml thick cream
3 big tomatoes skin removed, seed removes and chopped up in small cubes
1/4 cup of chopped chives
2 to 3 tablespoon of olive oil
A little knob of butter for frying the scampi's
Pepper and salt to taste

Add the oil in a pan and when it is hot add the shalots fry for few minutes ( glaze them don't color them) Add the garlic puree fry for a minute or two.
Add then the curry powder, paprika powder, and the cayanee. Fry for few minutes till the raw taste is gone ( make sure you dodn't burn them)
Add the Ketchup and give it a good mix.
Now add the wine and the splash of water and let it boil
Add the cream to the pan and in the mean time heat a griddle pan , add the knob of butter and fry the scampis for the minutes mentioned above.
When the sauce is fully bubbling up check it is too think if it is add alittle corn flour and makes the sauce thick.
Now add the tomatoe pieces and the chives and the fried scampis and give a good mix so everything is totally heated up. Cheeck for salt and peper.
Serve with a sprinkling of cubed tomatoes and chive.
Enjoy them with bagutte especially to scoop up all that delicious creamy sauce.