Chilli langoustines
The langoustines in this recipe are cooked in two stages: boiled briefly in salted water, then sautéed before being spiced and flambéed in cognac.
They are served here with a creamy sauce and potato grenaille.
11,9695/5
Last modified on: October 12th 2016
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
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 20 min. | 49 min. | 1 hour 9 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
20 min.
Begin by cooking the langoustines briefly in boiling salted water.Remove the shells.
Stage 2
40 min.
Stage 3
1 min.
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.
Stage 4
1 min.
Add 1 teaspoon chilli powder and leave to cook for 30 seconds while stirring.Stage 5
1 min.
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.
Stage 6
5 min.
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.
Stage 7
1 min.
Transfer the langoustines back to the pan and leave in the sauce for a further 30 seconds on the heat.Check the seasoning.
Stage 8
Serve on hot plates with the potato grenaille.Remarks
If you don't have any cognac, you can use Noilly Prat instead.
Nutritional information
|
|
| ||||||||||||||||||||||||||||||||||||||||||||||||
How much will it cost?
For 4 people : 14.23 €
Per person : 3.56 €
Source: Home made.
More recipes?
This recipe use (among others) | Langoustines (scampi): You can check-out other recipes which use it, like for example: Langoustine gratin, Langoustine and leek tarts, Turban of sole with langoustines, Langoustine sabayon tart, Sesame fried scampi, ... All |
| Potatoes: You can get more informations, or check-out other recipes which use it, for example: How to cook potato grenaille , Mushroom velouté, Late Winter Soup with Fresh Spinach, Hotpot my grandmother's way , Smooth mixed vegetable soup, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Salmon with sorrel, Tatin apples with mascarpone cream, Pan-baked hash brown (Hash-brown casserole), Crème de foie gras, Cod loin with saffron, ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Sweet pancake rolls from Brittany, Flambéd bananas , Apple charlotte with toasted brioche, Pain perdu, Fillets of sole meunière, ... All |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2018-12-23)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.