First Courses -

Langoustines in Sea Cream:

Ingredients

12 - 18 Langoustines or Jumbo Shrimp (Butterfly)

1 Tbl Butter

2 Shallots; finely chopped

2 Cloves garlic; finely chopped

1 Bay leaf

2 Tbl Tarragon vinegar

1 Cup white wine

1 1/2 Cup light cream

2 Egg Yolks

Grated zest of 1/2 Lemon

Salt and pepper to taste

1 Tbl of Safflower or Veg oil

Lemon juice to taste

Small handful of chopped parsley

Directions:

Sauce:

1. Peal the shrimp place shells and all in a pan with some heat butter until the tips turn red (2 or 3 mins)
2. Add the Shallots, garlic, bay leaf and vinegar and cook 1 minute
3. Pour in the wine and boil for 5 minutes
4. Strain mixture into a sauce pan - you should have about 1/2 cup remaining of liquid
5. Wisk in the cream and heat mixture to a boil - immediately reduce the heat and wisk in one egg at a time without boiling
6. Cook an additional two minutes to thicken the sauce
7. Add lemon zest and salt and pepper
8. Set aside

Shrimp:

1. Take the shrimp with a hot pan and oil and toss for 30 sec to 1 min until white.
2. Toss in the parsley, lemon juice and salt and pepper

Suggested Serving:

1. Re-heat the sauce and whisk into a froth (mine did not "froth" for some reason - just as good)
2. Pile some of the shrimp onto a plate and pour over the sauce and serve