Chilli langoustines

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 800 g langoustines (scampi)
• 2 800 g potatoes
• 3 50 g Clarified butter
• 4 1 teaspoon chilli powder
• 5 2 tablespoons Brandy (Cognac or Armagnac)
• 6 100 ml liquid cream
• Total weight: 1,785 grams

Times:

Preparation	Cooking	Start to finish
20 min.	50 min.	1 hour 9 min.

Step by step recipe

• 1: Begin by cooking the langoustines briefly in boiling salted water.
  Remove the shells.
• 2: Cook the potato grenaille, then set aside to keep hot.
• 3: Melt 50 g Clarified butter in a large frying pan on high heat. When really hot, add the langoustines.
  Leave to cook for 1 minute.
• 4: Add 1 teaspoon chilli powder and leave to cook for 30 seconds while stirring.
• 5: Add 2 tablespoons Brandy (Cognac or Armagnac) and bring to the boil, then set alight to flambé.
  Remove the langoustines from the pan and set aside to keep hot.
• 6: Pour 100 ml liquid cream into the pan, then salt and pepper.
  Bring to the boil, then turn down the heat and leave to reduce and thicken.
• 7: Transfer the langoustines back to the pan and leave in the sauce for a further 30 seconds on the heat.
  Check the seasoning.
• 8: Serve on hot plates with the potato grenaille.

Remarks

If you don't have any cognac, you can use Noilly Prat instead.

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