A gorgeous shellfish starter dish of langoustines, poached and served in a creamy sauce, lightly spiced with curry powder. You can use prawns or lobsters, if you prefer.
3 people made this
1 onion, halved
1 stalk celery
salt and peppecorns, to taste
8 langoustines (fresh or frozen)
1 tablespoon butter
2 shallots, finely chopped
1 teaspoon curry powder
100g single cream
extra virgin olive oil, to taste
4 sprigs parsley to decorate
Method Prep:10min › Cook:10min › Ready in:20min
Place onion, carrot and celery in a saucepan. Cover vegetables with water until pot is 3/4 full and season with salt and peppercorns; bring to the boil. Add the langoustines and poach for 5 minutes; drain and peel. Set aside.
Melt butter in a small pan; add finely chopped shallots and cook over low heat until soft. Stir in curry powder. Add cream and bring to the boil. Remove sauce from heat and set aside.
Pour the sauce through a sieve if you want a smooth sauce; divide sauce on to 4 plates and top with 2 langoustines per plate. Drizzle with extra virgin olive oil and garnish with parsley.