Recipe courtesy of Mary Sue Milliken and Susan Feniger

Warm Langostinos (Prawns)

Name: Warm Langostinos (Prawns)
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 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; 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

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Level: Easy
Total: 1 hr 5 min

Prep: 20 min
Cook: 45 min

Yield: 4 to 6 servings

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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.