Drunk langoustines and prawns in aromatic sauce Monte Carlo-style
Langoustines and prawns flambéed with anise liqueur and served with fennel and orange zest sauce.
Ingredients
- 4 langoustines
- 6 king prawns
- 3 cloves garlic
- 2 shallots
- 2 tbsp parsley
- 50 g unsalted butter
THE SAUCE
- 150 ml white wine
- 150 ml seafood broth cooking liquid from the prawn heads
- 100 ml anise-flavoured liqueur such as Sambuca, Pernod, or similar
- 1 tsp orange zest
- ½ tsp ground fennel
- 1 tsp concentrated tomato purée
- 1/2 dill
- 1 tbsp cream
- salt, black pepper to taste
Instructions
- Prepare the Broth: Rinse the king prawns and langoustines thoroughly, then separate the heads from the tails. Add 250ml of white wine per 1 litre of water to a pot, season with a pinch of salt, and bring to a boil. Cook for about 10 minutes.
- Cut the tails in half lengthways and press them firmly to flatten them. It’s fine if the shell cracks during this process.
- In a frying pan, heat half the butter and add finely chopped shallots, minced garlic, and half the parsley. Fry for 4-5minutes. Place the tails cut side down in the pan and sear for about 2 minutes. Flip and cook for another minute.
- Flambé the Tails: Pour anise-flavoured liqueur or brandy over the langoustines and prawns and light them with a long-handled lighter. Do not stir while the flames are active. Let the flames burn out on their own. Remove the tails from the pan and set them aside. Cover with foil to keep warm.
- The Sauce: Add the fennel, the broth from the heads, wine, tomato concentrate, salt, pepper, dill and orange zest to the same pan used for flambéing the prawns. Simmer over medium heat until reduced by half to create a concentrated sauce, 10-12 minutes.When the sauce is ready, add a few drops of lemon juice, half of the butter, finely chopped parsley, and cream. If you’re using anise-flavoured liqueur, add a few more drops now and stir well.
- Place the tails in a slightly deeper dish and pour the sauce over. Add a little extra fresh parsley and a pinch of black pepper.
Notes
The total calorie count for the entire dish is approx 690, depending on the specific products used. This recipe serves 2 people, making it 345 calories per portion.