This is our second recipe for the Sunday cooking group Weekend in a French Kitchen cooking from Mimi Thorisson's A Kitchen in France: A Year of Cooking in My Farmhouse, Langoustines with Armagnac, found on page 110.
The ingredient list: langoustines (or jumbo shrimp, preferably with the head on...I used shrimp without heads because, well this is Indiana and I am not able to get those here without special order and didn't feel strongly enough about it all to special order them to be flown in), extra virgin olive oil, salt, pepper, shallots, fresh thyme, dry white wine, and Armagnac.
Shrimp is a popular choice here at the house, everyone here loves shrimp. I cook for guys, one husband always and two grown sons frequently, so I knew that leaving heads on the shrimp would not be a popular call. One adjusts certain things for certain diners.
This is a remarkably quick and easy dinner as it has just a few ingredients and takes just a short amount of time to pull it all together. We enjoyed the taste of the sauce for the shrimp, definitely worthy of repeating.
Quick note: We could not get the Armagnac to ignite with such a small amount of it, so that didn't happen. I made half a recipe so it could be that in halving the recipe I jeopardized the ability of the lesser amount of Armagnac to ignite. In the past I have found this to be true at different times. If anyone has a special foolproof way to insure that it ignites, please share!
If you would like to see how the others fared, click here and follow the links. Next week's recipe is Cherry Clafoutis, page 135.