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Also known as Dublin Bay Prawns or Scampi. Langoustines are actually at their best in their natural form as we offer you here. Unlike Prawns, which are blue/green raw and pink/red when cooked, Langoustines are naturally an attractive pink, as pictured and stay the same colour when cooked. Rick Stein would suggest slicing them in half lengthways and grilling with melted butter, served with Pernod and tarragon dressing.
Prawn Bisque Serves 4 -6 Ingredients: 680g (1lb 8oz) cocktail prawns, defrosted 15g (half an oz) butter or margarine 1 small onion, chopped 1 clove garlic, crushed 1 stick celery, chopped 150ml (5 fl oz) dry white wine 1 5ml spoon (1 teasp) tomato puree 600ml (1 pint) fish or chicken stock 1 bouquet garni 1 bay leaf salt and freshly milled blackRead More