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Recipe : *** Sautéed Langoustine Tails with Peas and Dried Ham, with Claw Meat Tomato Ravioli

Sautéed Langoustine Tails with Peas and Dried Ham, with Claw Meat Tomato Ravioli
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    10 min
  • Ready in
    25 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Fish and Seafood
Tags:
ham, ham, meat, peas, ravioli, ravioli, tomato, lobster

Recipe's Ingredients

  Quantities for people → Recalculate
  • 8 langoustine, scampi or dublin bay prawns
  • 1 teaspoon finely chopped french shallot
  • tomato ravioli
  • 100 g fresh peas
  • 25 g smoked pork rind
  • 50 g fresh shelled peas
  • 50 g dried ham, cut into tiny dice
  • 50 ml chicken stock
  • 100 ml heavy cream

  • Recipe preparation steps

  • 1
    Pea Cream
  • 2
    Sauté the shallot with the pork rind, then add the chicken stock. Bring to a boil. Add the cream, them place the mixture into a blender with the fresh peas.
  • 3
    Presentation
  • 4
    Season the langoustines with salt and pepper and sauté in olive oil.
  • 5
    Cook the ravioli in salted water.
  • 6
    Arrange the langoustines and ravioli on plates; add the fresh shelled peas and dried ham garnish and finish with the creamed pea mixture.
  • Ready !
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