| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Infood01 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Chopped green leeks; (packed tightly) |
| 2 |
oz |
Shrimp stock |
| 1 |
tb |
Plus 1 teaspoon cold cubed butter |
| 1 |
oz |
Ice cubes |
| 6 |
lg |
Blood oranges |
| 30 |
|
Fresh Langoustines or Shrimp; medium to large |
|
|
; size |
| 1 |
oz |
Extra virgin olive oil |
|
|
Sturdy toothpicks; (if using shrimp) |
INSTRUCTIONS
FOR THE LEEK SAUCE
FOR THE BLOOD ORANGES
FOR THE LANGOUSTINES (OR
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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