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If anyone asks me if I like cold winter weather, I would have to say I fall somewhere in the middle. It is nice to put the garden to rest for several months and hide out in the warm comforts of home planning for next year. Shoveling and frost removal are the least favorite activities during the winter.
Fall and winter on the other end is my favorite time to cook. Stews, soups and dishes that braise away for hours are one of the many welcome aromas that fill the house this time of year. Its nicer when larger gathering of family and friends are there to help you eat the food that was cooked with care.
I have a tendency to always be cold; luckily the home stays quite warm, usually all year round. I guess fate would not have had a better place for me here. As long as I am tucked away in a warm place with a bowl of soup, I am happy.
I hope you will enjoy this satisfying stew as much as I have. It is rather quick to prepare and nice way to retreat from the brisk weather. If you hesitate when you get to the part in the recipe that requires shrimp stock, just read my little note at the bottom.
Langoustine Stew Recipe
1 Tablespoon safflower oil
1/3 cup shallots, minced
1 Tablespoon ginger, minced
1 Tablespoon garlic, minced
1 cup shrimp stock -or- water*
1 ½ cups pumpkin, peeled, seeded & shopped
¾ pound langoustine tails
1 can coconut milk [14 ounces]
½ teaspoon sea salt
Cilantro for garnish
1. Sauté shallots in oil on low until translucent and tender, approximately 3-5 minutes.
2. Add ginger and garlic and continue to cook for 3-5 minutes longer.
3. Add in chopped pumpkin and shrimp stock. Simmer gently until almost tender.
4. Add coconut milk and langoustine tails and finish cooking the pumpkin.
5. Season with sea salt and serve with fresh cilantro leaves.
*note: if you cannot find langoustine tails you can substitute shrimp. Peel the shrimp and place the shells in a cheesecloth bundle and simmer with the pumpkin. This is a quick way to make shrimp stock and you get to have the shrimp with the stew!