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How To make Roasted Langoustines with Bell Peppers,

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4 Red bell peppers
3 tb Extra virgin olive oil
10 Basil leaves
Coarse sea salt to taste 4 c Organic arugula
1 t Garlic puree
Cracked white pepper to Taste 1 ga Water
1 c French green beans
12 lg Fresh langoustines
2 ts 100 yearold balsamic vinegar
Roast the whole bell peppers over a mesquite grill until completely charred and cooked. Remove from grill and place in a covered container to allow to steam. When the peppers are cool, remove the charred skins but do not rinse off the essential oils and juices. Remove the seeds and white membranes and discard them. Tear the peppers into four lobes and marinate with half of the olive oil, all of the basil leaves, and coarse sea salt. Reserve at room temperature. Heat one tablespoon of olive oil in a heavy sautJ pan. When oil is hot, wilt the leaves of arugula and add the garlic puree, salt, and pepper. Cool at room temperature and reserve. Blanch the trimmed green beans in one gallon of boiling salted water for three to four minutes. The beans must have texture but not be crispy or al dente. Refresh in ice water and remove from ice as soon as beans are cooled. Remove the heads from the langoustines and remove the shell from the tail, leaving the end tail piece on. Always work on ice when cleaning sea food, especially crustations. Put a toothpick through the langoustine. In a heavy sautJ pan, heat one tablespoon of olive oil. Sear the langoustines in hot oil until evenly golden brown. Set aside in a warm place. The langoustines should cook for only one minute total; thirty seconds on each side. Presentation: Place a small mound of the wilted arugula in a deep, large bowl and place the marinated pepper strips on top. Place three langoustines on the peppers. Toss the green beans in extra virgin olive oil and place as garnish. Drizzle with a few drops of Recipe By : CHEF DU JOUR SHOW #CJ9331 From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23 Oct 1996 14:37:20 Pst

How To make Roasted Langoustines with Bell Peppers,'s Videos

A simple SPANISH PAELLA VALENCIANA with shrimp and bell peppers

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Today we are going to make a very delicious Spanish dish - PAELLA with shrimp, clams, and bell peppers! You will be pleasantly surprised at how easy our recipe is. It will only take you 30 minutes to cook this dish. This dish is gluten-free.

Be sure to try Double Pepper's recipe for Paella with shrimp and bell peppers!

Ingredients:
Clams - 200 g
Fillet of sea fish - 150g
Shrimps, langoustines - 150 g
Rice - 150 gr
Red paprika - 100 g
Green sweet bell pepper - 50 g
Tomatoes - 150 g
Onions - 100 g
Olive oil - 50 g
Salt - 7 g
Dry ground paprika - 5 g
Garlic - 2-3 pcs.

With this recipe, you get a very tasty dish - Spanish paella.

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Write in the comments what Mediterranean dishes you like to prepare.

Thanks for your comments and likes!

Bon appetit!

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The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay

Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!

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Chef Peter Knogl prepares a langoustine dish in 3 Michelin star restaurant Cheval Blanc, Switzerland

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Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10

Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:

Yields 1 serving

Ingredients

8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper

Method

Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.

Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.

Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.

Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.

HOW TO COOK LANGOUSTINE WITH BUTTER AND GARLIC

Quick and Easy Garlic Butter Shrimp Recipe | Garlic Shrimp Recipe

Quick and Easy Garlic Butter Shrimp Recipe | Garlic Shrimp Recipes
If you love garlic, you’ll love these lemony, garlicky shrimp which are on the table in less than 10 minutes.

Ingredient!
30-35 large shrimp
1 teaspoon lemon pepper
1/2 teaspoon creole seasoning
1/2 teaspoon paprika
1/2 teaspoon old bay
1 stick unsalted butter
1/4 teaspoon ground black pepper
2 tablespoons minced garlic
1 tablespoon fresh parsley
4 tablespoons cornstarch
1/2 lemon juice

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