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Langoustine (Prawns) in a Cream Sauce
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(Recipe ID: 452)
Serves 6
Preparation time: 20 minutes plus cooling; Cook time: 35 minutes
Source: Vito De Carolis
Very luxurious and delicious.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 36 Large langoustines in their shells
- 5 Tablespoons divided Unsalted butter
- 2 Garlic cloves, crushed
- 1/2 teaspoon Black peppercorn, freshly ground *
- 1 teaspoon Fine sea salt *
- 1 Large red bell pepper
- 1 Large green bell pepper
- 1 cup Mushrooms, sliced
- 1/2 teaspoon Brandy
- 1 pint Cream
Instructions
- Split (butterfly) langoustine (prawns) lengthwise with a sharp knife, without separating the halves completely.
- Melt 2 tablespoons of butter with crushed garlic, peppercorn, and salt, and brush the langoustines with it.
- Refrigerate for 30 minutes.
- Seed and chop bell peppers.
- Melt 3 tablespoons butter in a large frying pan and sauté chopped bell peppers and sliced mushrooms for few minutes.
- Set aside.
- Place langoustines in the frying pan, cut side down, and fry it in several batches for 3 minutes each.
- Put all langoustines back into pan and pour the “brandy” over them and ignite it.
- When the flame dies down, add cream and vegetables, add cream and vegetables, and simmer for 2 minutes.
- Serve with plenty of garlic bread.
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