Fresh Langoustines Tossed With Blood Oranges

Course : Seafoods
Serves: 2-4
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--- LEEK SAUCE ---
1 cup chopped green leeks -- (packed tightly)
2 ounces shrimp stock
1 tablespoon plus 1 teaspoon cold cubed butter
1 ounce ice cubes
6 large blood oranges
30 large fresh langoustines or shrimp
1 ounce extra virgin olive oil
1 package sturdy toothpicks -- (if using shrimp)

Preparation / Directions:

For the Leek Sauce: In a medium saucepan bring the shrimp stock to a boil. Stir in the leeks until all are submerged and cook for 1 1/2 minutes until leeks are tender. Transfer to a blender and add the cubed butter. Blend until the butter is melted, then add the ice cubes with the blender still running. Blend until smooth. Pass through a chinois. Season with salt and pepper. FOR THE BLOOD ORANGES: Peel and segment the oranges, making sure to remove the tough and bitter white skin. Reserve 48 segments in a small mixing bowl. FOR THE LANGOUSTINES (OR SHRIMP): If using shrimp place toothpick lengthwise down shrimp, this will keep the shrimp straight. Heat the olive oil in 2 large saute pans until it just begins to smoke. Add the shrimp or the langoustines and brown well on one side. Flip to the other side and cook for 5 seconds. Transfer to medium mixing bowl. TO SERVE: Combine the cooked langoustines (or shrimp, removing toothpicks first) with the blood oranges, season with pepper and arrange in 6 soup bowls. Warm the leek sauce and pour around the langoustines and oranges.


Nutritional Information:

441 Calories (kcal); 31g Total Fat; (65% calories from fat); 36g Protein; 2g Carbohydrate; 274mg Cholesterol; 267mg Sodium

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