Recipe courtesy of David McInerney

Fresh Langoustines (or Shrimp) Tossed with Blood Oranges in Green Leek Sauce

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  • Level: Easy
  • Yield: 2 to 4 servings
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For the Leek Sauce:

1 cup of chopped green leeks (packed tightly)

2 ounces shrimp stock

1 tablespoon plus 1 teaspoon cold cubed butter

1 ounce ice cubes

For the Blood Oranges:

6 large blood oranges

For the Langoustines (or Shrimp):

30 fresh Langoustines or Shrimp, medium to large size

1 ounce extra virgin olive oil

Sturdy toothpicks (if using shrimp)


  1. 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:

  1. 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):

  1. 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.

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