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.
44K 4.7/5 based on 18 reviews
Last modified on: October 12th 2016
Keywords for this recipe:For 4 people, you will need:
- 1
1 lb + 12.2 oz langoustines (scampi) - 2
1 lb + 12.2 oz potatoes - 3
1.8 oz Clarified butter - 4
1 teaspoon chilli powder - 5
2 tablespoons Brandy (Cognac or Armagnac) - 6
0 litre 3 ml liquid cream
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 49 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 1.8 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 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 0 litre 3 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 | 160 60 % | 160 20 % | 150 20 % | 2,720 140 % | 11,380 140 % |
| Per 100 g | 8 3 % | 8 1 % | 8 1 % | 150 8 % | 640 8 % |
| Per person | 40 20 % | 40 4 % | 40 6 % | 680 30 % | 2,850 30 % |
How much will it cost?
- For 4 people : 14.23 €
- Per person : 3.56 €
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 gratin, Langoustine and leek tarts, Sesame fried scampi, Turban of sole with langoustines, Langoustine sabayon tart, ... See them all 6
Potatoes
Like these other recipes: Valay salad, Cauliflower "moelleux" in ramekins, Smoky sausage and mash, Truffade original, Hot box cheese , ... See them all 77
Liquid cream
Like these other recipes: Cod loin with saffron, Icelandic-style fish and vegetable pie, Baked eggs with chicken and spinach, Crusty cockle tart, Crunchy blackcurrant and mascarpone cream verrine, ... See them all 164
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , Hasselback or "Swedish-style" potatoes, Breton leek and mushroom tart, Pain perdu, Roscoff salad, ... See them all 33
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