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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Langostinos Danieli (jumbo shrimp Danieli) Recipe

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This recipe for Langostinos Danieli (jumbo shrimp Danieli) is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs. large langostinos (shrimp)
1 1/4 cup white wine
1 tbsp. flour
1 small onion, diced
1 clove of garlic, minced
2 quarts of cream
2 oz. fresh butter
2 tbsp. chopped parsley
1 tbsp. chopped chives
1 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. cognac
dashes of rosemary, paprika, curry powder, thyme, marjoram, salt and pepper
optional: I have added shredded coconut and fresh, grated ginger.
Directions:
Directions:
Clean & rinse langostinos. Season with salt. In a skillet, melt the butter and lightly sauté the shrimp. Remove the langostinos to a covered dish. Add the onion & garlic to the butter and sauté. Mix in the flour to the butter mixture and then add the wine and all the remaining spices except the parsley and reduce the liquid over medium heat. Add the cream stirring constantly until it thickens. Add the parsley & cognac, salt and pepper to taste. Pour the sauce over the langostinos.
Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
Rich. Good with rice and a big green salad.

 

 

 

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