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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
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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 | 160 RDI=60 % | 160 RDI=20 % | 150 RDI=20 % | 2,720 RDI=140 % | 11,380 RDI: 140 % |
| 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 4 people : 14.25 €
- 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)
Potatoes
Like these other recipes: Piedmont salad, Super-green, super-thrifty soup, Truffade, Potato and broccoli gratin, Gratin of potatoes with morels and yellow wine, ... See them all 90
Langoustines (scampi)
Like these other recipes: Langoustine sabayon tart, Langoustine gratin, Scrambled eggs with langoustines and asparagus tips., Langoustine and leek tarts, Turban of sole with langoustines, ... See them all 6
Liquid cream
Like these other recipes: Broccoli savoury custard, Sorrel omelette, Creamy spinach and potato gratin, Apple custard tart, Langres-style spinach, ... See them all 174
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Warm autumn salad, Roscoff salad, Apple charlotte with toasted brioche, Norman flambéed apples, Caramelized brioche with pear and kiwi, ... See them all 33
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