INGREDIENTS

INSTRUCTIONS

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.

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