Warm Langostinos (Prawns)

Ingredients

• 2 cups dry white wine
• 2 tablespoons white wine vinegar
• 2 carrots
• chopped
• 2 onions
• chopped
• 2 ribs celery
• chopped
• 6 sprigs parsley
• 10 peppercorns
• crushed
• Salt and freshly ground black pepper
• 1/3 cup hazelnut oil
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh chives
• Salt and freshly ground black pepper
• 18 -24 langostinos (prawns)
• deveined
• Lemon wedges
• for garnish

Instructions

1. Prepare the court bouillon by combining all the ingredients in a large pot, along with 1 quart of water.
2. Bring to a boil, reduce the heat and simmer 30 minutes.
3. Strain the liquid, return to pot and bring back to a simmer.
4. Meanwhile, combine the hazelnut oil, parsley, thyme, chives, salt, and pepper, and set aside.
5. Add the langostinos to the court bouillon, and poach until just cooked, 3 to 4 minutes.
6. Pull the langostinos out and cut the tails in half, lengthwise.
7. Arrange the warm langostinos on a platter and drizzle with the hazelnut-herb oil.
8. Serve warm with the lemon wedges.