This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
66 K 4.7/5 (18 reviews)
1 hour 9 min.
Easy
14.25 €
4 people
6 IngredientsLast modified on: October 12th 2016
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 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 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.
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 | 156 RDI=240 % | 159 RDI=60 % | 152 RDI=208 % | 2,718 RDI=136 % | 11,381 RDI: 136 % |
| Per 100 g | 8 RDI=13 % | 8 RDI=3 % | 8 RDI=12 % | 152 RDI=8 % | 638 RDI: 8 % |
| Per person | 39 RDI=60 % | 39 RDI=15 % | 38 RDI=52 % | 679 RDI=34 % | 2,845 RDI: 34 % |
How much will it cost?
- For 4 people : 14.25 €
- 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)
Potatoes
Like these other recipes: Home-made potato crisps , Gratin with Parmesan flavours, Winter vegetable soup, Potatoes with prawns, Pan-fried potatoes, ... See them all 91
Langoustines (scampi)
Like these other recipes: Langoustine gratin, Langoustine and leek tarts, Turban of sole with langoustines, Sesame fried scampi, Scrambled eggs with langoustines and asparagus tips., ... See them all 6
Liquid cream
Like these other recipes: Croque-monsieur complet, The total turnip, Gratin of leeks with Morbier cheese, Madras rice, Savoury French toast, ... See them all 175
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Apple charlotte with toasted brioche, Fillets of sole meunière, Pears and caramelised walnut samosas , Spring veal sauté , Norman flambéed apples, ... See them all 33
Other recipes you may also like
Brioche Tatin
For this filled brioche, the apples are cooked separately, as for a tart tatin (caramelized), then sandwiched between two circles of brioche dough. September 10th 201892 K3.7 3 hours 25 min.
Gratin of Endives with Mont d'Or
This gratin has layers of potatoes and sautéed endives, topped with Mont d'Or cheese and browned in the oven. February 14th 201670 K5 60 min.
Madras rice
Slices of sautéed aubergine and the lovely yellow colour from the curry spices bring a hint of India to this rice dish, given a twist with a little fried ham. December 16th 201897 K 30 min.
Spinach Mornay
This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese). June 13th 202485 K4 40 min.
Little apple and verbena tarts
A sweetcrust pastry case, filled with a smooth verbena-flavoured diplomat cream, and topped with caramelised apples. You will see how well the caramelised apples and verbena go together. January 9th 202238 K 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.