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.
They are served here with a creamy sauce and potato grenaille.
21,4994.7/5 for 18 ratings
Grade this recipe: Last modified on: October 12th 2016
For 4 people, you will need:
- 0
800 g langoustines (scampi) - 1
800 g potatoes - 2
50 g Clarified butter - 3
1 teaspoon chilli powder - 4
2 tablespoons Brandy (Cognac or Armagnac) - 5
100 ml liquid cream - Total weight: 1,785 grams
How long does it take?
Time required for this recipe:
| 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?
Keeping:
Several days in the fridge, covered with plastic film. Can be reheated.Step by step recipe
Stage 1 - 20 min.
Begin by cooking the langoustines briefly in boiling salted water.
Remove the shells.
Remove the shells.
Stage 2 - 40 min.
Cook the potato grenaille, then set aside to keep hot.
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.
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.
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.
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,149 Kcal or 8,997 Kj | 156 gr | 160 gr | 89 gr |
| 107 % | 60 % | 15 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 120 Kcal or 502 Kj | 9 gr | 9 gr | 5 gr |
| 6 % | 3 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 537 Kcal or 2,248 Kj | 39 gr | 40 gr | 22 gr |
| 27 % | 15 % | 4 % | 3 % |
How much will it cost?
- For 4 people : 14.23 €
- Per person : 3.56 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Langoustines (scampi): You can check-out other recipes which use it, like for example: Sesame fried scampi, Langoustine and leek tarts, Langoustine gratin, Scrambled eggs with langoustines and asparagus tips., Langoustine sabayon tart, ... All |
| Potatoes: You can get more informations, or check-out other recipes which use it, for example: Grated potato cakes, Comtoise tart for Seàn, Potato purée , Potato and broccoli gratin, Mushroom velouté, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Shallot confit tart, Crème de foie gras, Chantilly cream, Flamiche, Creamy "terre et mer" pots, ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Comtoise endive salad, Roast beef "like they do it in Santa Fe", Veal Chop With Assortment of Vegetables, European glass, Sweet pancake rolls from Brittany, ... All |
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