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Ingredients
- 20 large, fresh langoustines
- 1 c. (25 cl) dry white wine
- 1/3 c. (8 cl) cognac
- 2 Tbsp tomato paste
- 2 cloves finely minced garlic
- 1 finely minced shallot
- 1 tsp flour
- 2 ounce (25 g) butter
- 1/2 c. (10 cl) water
- Extra virgin olive oil
- Salt, cayenne pepper
Directions
- Heat the oil in a very warm frying pan or possibly Dutch oven
- Sauté the unpeeled langoustines till they are nice and pink
- Add in the garlic and shallots
- Add in the cognac and flambé
- Deglaze the pan with the white wine
- Add in the water and tomato paste
- Season with 2 pinches of cayenne pepper
- Add in salt to taste
- Let it simmer on a reduced heat for 5 min
- Remove the crawfish and keep them hot
- Reduce the crawfish cooking liquid by a quarter on a high heat
- Incorporate the butter in small pcs and stir well
- Mix in the flour which you have sifted in advance
- Bring to the boil, while continuing to stir
- Arrange the langoustines on a plate, coating them well with the warm sauce
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 102 | 91% |
| Total Fat 11.59g | 14% |
| Saturated Fat 7.31g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 147mg | 6% |
| Potassium 90mg | 3% |
| Total Carbs 2.21g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.01g | 1% |
| Protein 0.56g | 1% |
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