Fresh Langoustines (Or Shrimp) Tossed with Blood Oranges

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Title: Fresh Langoustines (Or Shrimp) Tossed with Blood Oranges
Yield: 1 servings
Categories: Infood01

Ingredients:

-----------------------------FOR THE LEEK SAUCE-----------------------------
1 c Chopped green leeks; (packed
-tightly)
2 oz Shrimp stock
1 tb Plus 1 teaspoon cold cubed
-butter
1 oz Ice cubes


---------------------------FOR THE BLOOD ORANGES---------------------------
6 lg Blood oranges

--------------------------FOR THE LANGOUSTINES (OR--------------------------
30 Fresh Langoustines or
-Shrimp; medium to large
; size
1 oz Extra virgin olive oil
Sturdy toothpicks; (if using
-shrimp)

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.

Yield: 2 to 4 servings

Converted by MC_Buster.

NOTES : Recipe Courtesy of David McInerney, Executive Chef, One if by Land,
Two if by Sea

Recipe by: IN FOOD TODAY SHOW #INL188

Converted by MM_Buster v2.0l.