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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