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Add a photoServings: 4
Ingredients
- 8 Tbsp. Virgin extra virgin olive oil divided
- 3 lrg Bell peppers (red, green and yellow) cored, seeded,
- Â Â and cut into 1/4" thick strips
- 3 x Jalapenos seeded, and
- Â Â thinly sliced lengthwise
- 1 Tbsp. Minced fresh thyme leaves
- 20 x Fresh langostinos
- 1/2 c. Almond flour
- Â Â Juice of 1 lemon
- 1 c. Opal basil leaves - (loosely packed)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- In a large saute/fry pan over medium heat, saute/fry bell peppers and jalapenos in 4 Tbsp. of the extra virgin olive oil till softened and starting to lightly brown, 8 to 9 min. Add in fresh thyme and set aside to cold.
- In another saute/fry pan, heat remaining virgin extra virgin olive oil till smoking. Cut langostinos lengthwise in half and dredge flesh side in almond flour. Cook langostinos flesh-side down, till golden (about 1 minute) turn and cook another minute on the other side. Add in lemon juice and remove from heat.
- Add in basil leaves to pepper mix and season with salt and pepper. Divide pepper mix among four plates, place hot langostinos in stacks over pepper mix, and serve.
- This recipe yields 4 antipasto servings.
- Comments: The original recipe title as listed is "Sauteed Langostinos In Almond Flour Crust With Sweet And Warm Chilies".
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