Creamy Langostinos Normandy
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes40
minutes241
kcalIt took more than 30 years for me to try lobster and another two before I liked it. It took a trip to Maine for my taste buds to turn, and then I spent a week in Boothbay Harbor eating sweet, buttery Maine lobster for as many meals as I could get it. I haven’t looked back. This creamy dish uses sweet, tender, and affordable lobster-like langostinos. (If your pockets are padded, you can use lobster instead.) This is a beloved regular at our family holiday parties.
Ingredients
2 cups frozen precooked langostinos, defrosted overnight in the refrigerator
3 tbsp Golden Ghee
1 shallot, minced
1 cup organic heavy (whipping) cream
1/4 cup Homemade Champagne Ketchup
1 tbsp Worcestershire sauce
1 tsp sea salt
4 tsp dry sherry
Directions
- Drain any excess water from the langostinos and pat dry with a paper towel.
- In a large skillet, melt the ghee over medium heat. When it is hot, add the langostinos and cook until hot, about 5 minutes. Transfer the langostinos to a small bowl using a slotted spoon and set aside.
- Add the shallot to the skillet and cook until soft, about 3 minutes. Stir in the heavy cream, ketchup, Worcestershire sauce, and salt. Bring the sauce to a simmer, stirring frequently, then reduce the heat to low and simmer until it reduces to your preferred consistency, 20 to 30 minutes. Add the sherry and stir for another minute.
- Stir the langostinos into the sauce until heated through, about 1 minute, and serve hot.
Nutrition Facts
4 servings per container
Serving Size1 servings
- Amount Per ServingCalories241
- % Daily Value *
- Total Fat
21g
33%
- Total Carbohydrate
4g
2%
- Protein 9g 18%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
