Recipe courtesy of David McInerney
Fresh Langoustines (or Shrimp) Tossed with Blood Oranges in Green Leek Sauce
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 266
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 36
- Dietary Fiber
- 7
- Sugar
- 27
- Protein
- 8
- Cholesterol
- 71
- Sodium
- 236
Ingredients
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)
Directions
- 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.