Recipe courtesy of David McInerney
Episode: In Food Today
Save Recipe Print
2 to 4 servings


For the Leek Sauce:
For the Blood Oranges:
For the Langoustines (or Shrimp):


For the Leek Sauce:

In a medium saucepan bring the shrimp stock to a boil. Stir in the leeks until all are submerged and cook for 1 1/2 minutes until leeks are tender. Transfer to a blender and add the cubed butter. Blend until the butter is melted, then add the ice cubes with the blender still running. Blend until smooth. Pass through a chinois. Season with salt and pepper;

For the Blood Oranges:

Peel and segment the oranges, making sure to remove the tough and bitter white skin. Reserve 48 segments in a small mixing bowl;

For the Langoustines (or Shrimp):

If using shrimp place toothpick lengthwise down shrimp, this will keep the shrimp straight. Heat the olive oil in 2 large saute pans until it just begins to smoke. Add the shrimp or the langoustines and brown well on one side. Flip to the other side and cook for 5 seconds. Transfer to medium mixing bowl.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Your Basic Tossed Salad

Recipe courtesy of Rachael Ray

Tossed Angel Hair Pasta

Recipe courtesy of Melissa d'Arabian

Chicken Piccata Pasta Toss

Recipe courtesy of Rachael Ray

Fresh Strawberry Jam

Recipe courtesy of Ina Garten

Fresh Corn Salad

Recipe courtesy of Ina Garten

Fresh Whiskey Sours

Recipe courtesy of Ina Garten

Fresh Apple Cake

Recipe courtesy of Trisha Yearwood

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories