Warm Langostinos (Prawns) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
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