| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Infood01 | 1 | Servings | ||
INGREDIENTS
| 1 | c | Chopped green leeks, packed |
| tightly | ||
| 2 | oz | Shrimp stock |
| 1 | T | Plus 1 teaspoon cold cubed |
| butter | ||
| 1 | oz | Ice cubes |
| 6 | Blood oranges | |
| 30 | Fresh Langoustines or | |
| Shrimp medium to large | ||
| size | ||
| 1 | oz | Extra virgin olive oil |
| Sturdy toothpicks, if using | ||
| shrimp |
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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