Ingredients:
8 tablespoons virgin olive oil -- divided |
3 large bell peppers (red, green and yellow), cored, seeded, and cut into 1/4 inch thick strips |
3 medium jalapenos -- seeded, and thinly sliced lengthwise |
1 tablespoon chopped fresh thyme leaves |
20 medium fresh langostinos |
1/2 cup almond flour |
1 medium lemon -- juice of |
1 cup opal basil leaves - -- (loosely packed) |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground black pepper -- to taste |
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Preparation / Directions:
In a large sauté pan over medium heat, sauté bell peppers and jalapenos in 4 tablespoons of the olive oil until softened and starting to lightly brown, 8 to 9 minutes. Add fresh thyme and set aside to cool.
In another sauté pan, heat remaining virgin olive oil until smoking. Cut langostinos lengthwise in half and dredge flesh side in almond flour. Cook langostinos flesh-side down, until golden brown (about 1 minute) turn and cook another minute on the other side. Add lemon juice and remove from heat.
Add basil leaves to pepper mixture and season with salt and pepper. Divide pepper mixture among four plates, place warm langostinos in stacks over pepper mixture, and serve.
Comments: The original recipe title as listed is "Sautéed Langostinos In Almond Flour Crust With Sweet And Hot Chilies".
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5638)
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