Langoustines à l'Armoricaine

• For 4 people
• Preparation time : 60 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Langoustines
  • Langoustines : 16 pieces
  • Olive oil : 2 tablespoons
  • Garlic (minced) : 2 cloves
  • Shallots (finely chopped) : 2 pieces
  • Tomato paste : 2 tablespoons
  • White wine : 1/2 cup
  • Fish stock : 1 cup
  • Fresh parsley (chopped) : 2 tablespoons
  • Salt : to taste
  • Black pepper : to taste
  • Cayenne pepper : 1/4 teaspoon
  • Butter : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 400°F (200°C).
• In a large skillet, heat the olive oil over medium heat. Add the garlic and shallots, and sauté until fragrant.
• Add the tomato paste and cook for another minute.
• Deglaze the skillet with white wine and let it simmer for a few minutes until the alcohol evaporates.
• Add the fish stock, parsley, salt, black pepper, and cayenne pepper. Stir well to combine.
• Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
• Meanwhile, prepare the langoustines by removing the shells and deveining them.
• In a separate skillet, melt the butter over medium-high heat. Add the langoustines and cook for about 2 minutes on each side until they turn pink.
• Transfer the cooked langoustines to a baking dish and pour the sauce over them.
• Bake in the preheated oven for about 10 minutes until the langoustines are cooked through.
• Serve the langoustines à l'Armoricaine hot with crusty bread or rice.

Tips

• Make sure to devein the langoustines properly to remove the digestive tract.
• Adjust the amount of cayenne pepper according to your spice preference.

Information

• Langoustines à l'Armoricaine is a classic French seafood dish that features langoustines cooked in a flavorful tomato-based sauce. The dish originated in the region of Brittany, known as Armorica in ancient times, hence the name "à l'Armoricaine". It is a delicious and elegant dish that is perfect for special occasions or a fancy dinner at home.