3 cup shrimp stock, or seafood stock homemade or store bought
1 cup diced tomatoes
2 teaspoon Salt
1/4 teaspoon Black pepper
1 pinch cayenne pepper
1 pinch red pepper flakes
900 No.s gm langosti
1/2 No.s juice of lemon
1/4 cup scallions, chopped
1/4 cup flat leaf parsley, chopped
As required white wine, optional
As required White rice, cooked
As required SHRIMP STOCK
900 gram shrimp shells
1 No.s Onion
4 stalk Celery
1 No.s Carrot
4 No.s cloves garlic
1 tablespoon black peppercorns
1 tablespoon olive oil
6 cup Water
Directions: Langostinos Recipe
STEP 1. in a dutch oven or large heavy bottomed pot, melt butter over medium - medium high heat (or add oil). Add flour and whisk to combine. (this is a roux).
STEP 1.continue cooking the roux for 10-12 minutes, whisking frequently, until it is a light brown (peanut butter) color.
STEP 1.lower heat to medium and add garlic, onion, celery, pepper, bay leaves and thyme. Cook, stirring frequently for 10 - 12 minutes, until vegetables have started to soften.
STEP 1. add stock, tomatoes, wine (if using), salt, pepper, cayenne and red pepper flakes. Cook for an additional 15 - 20 minutes, stirring occasionally.
STEP 1.add langostinos, lemon juice, scallions and parsley. Stir to combine, let it simmer 5 minutes. Remove from heat and serve over white rice.
STEP 1.If making shrimp stock
STEP 1. heat olive oil in a large pot, add shrimp shells and sauté for 5 minutes. Add everything except water and give it a stir. Let it cook for another 4 - 5 minutes, then cover with the water and let it simmer for 30 minutes. Remove from heat, strain and cool
calories per serving
187 g Fat313 g Protein214 g Carbs66 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment