Warm Langostinos (Prawns)
Recipe courtesy of
Mary Sue Milliken
and
Susan Feniger
- Total:
- 1 hr 5 min
- Prep:
- 20 min
- Cook:
- 45 min
- Yield:
- 4 to 6 servings
- Level:
- Easy
Ingredients
COURT BOUILLON:
HAZELNUT-HERB OIL:
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.
c.1997, M.S. Milliken & S. Feniger, all rights reserved
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