Tips & Tricks (TNT)

TNT | Mimi’s Langoustines with Armagnac

We are off to a wonderful start with Mimi’s book A Kitchen in France. It sounds like every one thoroughly enjoyed the Tomato Salad this weekend!

This week’s recipe is Langoustines with Armagnac (p. 110) and if the photo in the cookbook is any indication, we’re in for a treat, right? Emily (the Chickadee) and I (the French Hen who labored and delivered the Chickadee… yep, she’s my girl!) used the recipe for a Sunday evening dinner and we couldn’t find langoustines so we followed Mimi’s suggestion to use heads-on shrimp. They were delicious, but we would recommend de-heading them before serving … or learning how to serve heads-on shrimp … because we were pretty much clueless. Yes, we live in the Pacific Northwest, but we’ve never been shrimping nor have we been to culinary school. We are so looking forward to hearing about your tips and tricks for this recipe! Please share!!

Leave your comments with any tips you have about langoustines, what they are, where to find them, what to substitute … or tricks you learned while cooking. This is also the place to ask any questions you have about the recipe, ingredients, process, or tools needed. Anything we can share with one another will only make our experience of cooking together that much better!

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6 thoughts on “TNT | Mimi’s Langoustines with Armagnac

  1. Peggy, I think if you want to experience the making of the sauce and the taste of the sauce, etc. rather than just skip the recipe, chicken would be a good sub for this, and you would have the enjoyment of the sauce experience. I would go for it, the sauce sounds beautiful to me. 🙂

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  2. I agree with Kayte, Peggy. It would be lovely for you to experience the flavor if the dish with a substitute that won’t make you sick. You never know, you might inspire someone else too!

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  3. Peggy … I have been thinking about your allergy and what you could do with this recipe all day! I wonder if you would consider using a fish like halibut or swordfish maybe? Are you allergic to those, too? Also, I don’t know much about shellfish allergies, but wondered about using scallops? I know they have a shell, but don’t know if they are actually considered a shellfish or not? I would hate for you to miss out on the essence of this lovely dish!

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