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.
55 K 4.7/5 (18 reviews)
1 hour 9 min.
Easy
8 people
6 IngredientsLast modified on: October 12th 2016
For 8 people, you will need:
- 1
1 kg 600 g langoustines (scampi) - 2
1 kg 600 g potatoes - 3
100 g clarified butter - 4
2 teaspoons chilli powder - 5
4 tablespoons Brandy (Cognac or Armagnac) - 6
200 ml liquid cream - Total weight: 3,570 grams
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 100 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 2 teaspoons chilli powder and leave to cook for 30 seconds while stirring.
Stage 5 - 1 min.
Add 4 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 200 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.
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 | 310 RDI=120 % | 320 RDI=30 % | 300 RDI=50 % | 5,440 RDI=270 % | 22,760 RDI: 270 % |
| 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 8 people : 28.45 €
- Per person : 3.60 €
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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: Scrambled eggs with langoustines and asparagus tips., Sesame fried scampi, Langoustine sabayon tart, Langoustine and leek tarts, Langoustine gratin, ... See them all 6
Potatoes
Like these other recipes: Ardennes Salad, Baked potoatoes with herb butter or cream , Potatoes with prawns, Potato gratin, Morteau sausage , ... See them all 83
Liquid cream
Like these other recipes: Savoury French toast, Crème de foie gras, Artichoke hearts forestier , Crusty cockle tart, Croque-monsieur complet, ... See them all 170
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Warm autumn salad, Celeriac in cream and mustard sauce, Fillets of sole meunière, Roast beef "like they do it in Santa Fe", ... See them all 33
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