Langoustine, Tomato and Cardamom Salsa
Author: Epicurus.com Kitchens
Recipe type: Appetizers
- Tomato and Cardamom Salsa
- 1 large onion; finely diced
- 2 large piece ginger; peeled and finely - diced
- 10 cloves garlic; finely diced
- 1 Tablespoon sea salt
- 1 teaspoon ground turmeric
- 6 cloves, roasted and ground
- 8 cardamom pods; roasted and ground
- 1 vine ripened tomato; peeled, seeded and diced
- 1 kilogram langoustines; shells on, heads - removed
- 1 lemon; juice of
- salt and freshly ground black pepper
- 1 large red chilli; seeded and finely diced
- 1/4 pint extra virgin olive oil
- Butterfly the prawns through the back. Turn over, open the prawns and press flat.
- Arrange on a tray and sprinkle with lemon juice, chilli, garlic salt and pepper and dribble liberally with the olive oil. Allow to marinate for 2-3 hours in the fridge.
- Cook on a chargrill or griddle pan for 2 minutes shell side down.
- Tomato and cardamom salsa: Heat the oil until very hot in a heavy based pot. Add the onion, ginger, garlic and salt. Lower the heat to moderate and cook, stirring constantly to prevent burning. Cook for 5 minutes.
- Add the turmeric, cloves and cardamom, and cook for a further 5 minutes.
- Add the tomatoes and cook slowly for 20 minutes until a thickish sauce forms. Set aside and allow to cool.
- Serve over the langoustines.
Langoustines are not widely available in the US. However, you may substitute lobster, shrimp or, a particular favorite of ours, crawfish, a fresh-water relative of the Langoustine.