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.
46 K 4.7/5 (18 reviews)
1 hour 9 min.
Easy
2 people
6 IngredientsLast modified on: October 12th 2016
For 2 people, you will need:
- 1
14.1 oz langoustines (scampi) - 2
14.1 oz potatoes - 3
0.9 oz Clarified butter - 4
½ teaspoon chilli powder - 5
1 tablespoon Brandy (Cognac or Armagnac) - 6
1.8 oz liquid cream
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 50 min.
All in all: 1 hour 9 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 0.9 oz 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 ½ teaspoon chilli powder and leave to cook for 30 seconds while stirring.
Stage 5 - 1 min.
Add 1 tablespoon 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 1.8 oz 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.
Keeping: Several days in the fridge, covered with plastic film. Can be reheated.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 80 RDI=8 % | 80 RDI=10 % | 1,360 RDI=70 % | 5,690 RDI: 70 % |
| Per 100 g | 8 RDI=3 % | 8 RDI=1 % | 8 RDI=1 % | 150 RDI=8 % | 640 RDI: 8 % |
| Per person | 40 RDI=20 % | 40 RDI=4 % | 40 RDI=6 % | 680 RDI=30 % | 2,850 RDI: 30 % |
How much will it cost?
- For 2 people : 7.15 €
- Per person : 3.60 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Langoustines (scampi)
Like these other recipes: Langoustine sabayon tart, Turban of sole with langoustines, Sesame fried scampi, Langoustine gratin, Scrambled eggs with langoustines and asparagus tips., ... See them all 6
Potatoes
Like these other recipes: Endives "bonne femme", Ramekins of duchess potatoes, Gratin with Parmesan flavours, Normandy seafood stew, Mini Mont d'Or fondue with "spuds in blankets", ... See them all 79
Liquid cream
Like these other recipes: Far Normandy-Brittany, Auvergne gratin, Smoky potato and potimarron gratin, Tagliatelle and courgette spaghetti, carbonara style, Panna cotta, ... See them all 165
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Confit of quinces in Macvin, European glass, Scrambled eggs with langoustines and asparagus tips., Roscoff salad, Breton leek and mushroom tart, ... See them all 33
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