Langoustines, tomatoes, chorizo & beans
A light sweet & salty
You will need: (for 2 people)
- 500g langoustines
- 150g of broad beans
- 200g red tomatoes
- 8 slices of chorizo
- Olive oil
- Apricot balsamic
- Salt & Pepper
- Drain the beans, then plunge them into boiling water for 2 minutes if they are fresh and small (double if they are frozen or large). Drain them and cool them under a trickle of water.
- Remove the skin (not necessary for frozen and peeled beans).
- Prepare the vinaigrette with apricot balsamic and olive oil, season with pepper and salt, and pour it over the beans. Cut the tomatoes into quarters and add them to the beans.
- Separate the heads and tails of the scampi. Remove the shells from the scampi.
- In a dry heated pan (without oil), grill the chorizo, 30 seconds per side.
- Remove it to paper towels. In the same pan, add a thin stream of olive oil and brown the langoustines (1 minute per side).
- Season with salt and pepper. Arrange the scampi and chorizo on the beans and tomatoes.
Tip: This recipe can also be created with Espelette pepper vinegar or caramel vinegar or plain balsamic.
