Serves: 6
Total Calories: 3
Season the langostinos with salt, thyme, 1 minced garlic clove and 1 tablespoon parsley and poach in the red wine for 2 minutes. Remove the langostinos from the liquid and rinse under cold water to stop the cooking.
Cream the margarine with the remaining garlic, the shallots and 2/3 of the remaining parsley.
Place the cooled langostinos in 6 ramekins. Top each ramekin with the margarine and sprinkle with sesame seeds. Broil for 2-4 minutes until the tops brown well.
This Langostinos Bourguignon recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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