Warm Langostinos (Prawns)

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • COURT BOUILLON:
  • 2 cups dry white wine
  • 2 tablespoons white wine vinegar
  • 2 carrots, chopped
  • 2 onions, chopped
  • 2 ribs celery, chopped
  • 6 sprigs parsley
  • 10 peppercorns, crushed
  • Salt and freshly ground black pepper
  • HAZELNUT-HERB OIL:
  • 1/3 cup hazelnut oil
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh chives
  • Salt and freshly ground black pepper
  • 18 -24 langostinos (prawns), deveined
  • Lemon wedges, for garnish
Directions

Prepare the court bouillon by combining all the ingredients in a large pot, along with 1 quart of water. Bring to a boil, reduce the heat and simmer 30 minutes. Strain the liquid, return to pot and bring back to a simmer. Meanwhile, combine the hazelnut oil, parsley, thyme, chives, salt, and pepper, and set aside.

Add the langostinos to the court bouillon, and poach until just cooked, 3 to 4 minutes. Pull the langostinos out and cut the tails in half, lengthwise. Arrange the warm langostinos on a platter and drizzle with the hazelnut-herb oil. Serve warm with the lemon wedges.


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