Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Warm Langostinos (Prawns)
- Level: Easy
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 4 to 6 servings
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.
