Langoustines, Shrimp & Fresh Porcini with Creamy Mashed Potatoes
“What would I tell your father?”
Those were the words uttered by my husband before he walked out the door for work a few days ago.
Deep down inside I’ve known that he’s been worried about providing and protecting for me and hypothetically for the kiddies we don’t yet have. But when those words came out of his mouth somehow it really brought it home.
It reminded me of how much he really cares and how hard he works every day to take care of me/us. (Granted, as he even says, his desire to take care of me is not due to my inability to take care of myself).
Anyways, the whole scene had me gushing with romantic thoughts and thinking about what I was going to do to show him how much I care.
So I made a romantic dinner for us.
I set out the special occasion tablecloth topped with candles and tulips. (I think he likes flowers in the house just as much as I do). And then I got to work in the kitchen.
Langoustines, Shrimp and Porcini Mushroom Sauté with Creamy Mashed Potatoes
Seafood and Mushroom Sauté
600 g (1 -1/3 lb) langoustines, whole*
150 g (1/3 lb) shrimp, shelled and deveined
300 g (2/3 lb) fresh porcini mushrooms
80 ml (1/3 c) dry white wine
1 tsp fresh parsley, chopped
3 sprigs thyme
1-2 cloves garlic, peeled**
2 tbsp olive oil
2 tbsp butter
salt and freshly ground white or black pepper to taste
Creamy Mashed Potatoes
2 large potatoes (approx. 500g/1.1lb)
1 bay leaf
4 tbsp butter
1/3 cup whole milk
salt and freshly ground black pepper to taste
Serves: 2 entree size portions – Total Cook Time: approx. 40 minutes
Langoustines, Shrimp and Porcini Mushroom Saute’
1. Peel and devein langoustines. Add salt and pepper to shrimp and langoustine meat, set aside. Place heads (and shells if you want) in a small pot with about 1 cup of water. Cover with lid and let simmer for approx. 15 minutes.
2. Meanwhile clean your porcini mushrooms. Then slice into approx. 1/8in (1/4cm) slices (basically thin but not super thin).
2. Add olive oil, 1 tbsp butter, thyme, and garlic to a large frying pan. Heat on medium-high until butter melts. Add shrimp, cook for about two minutes. Then add langoustine meat. Cook for about another two minutes, until shellfish is just cooked through. Use slotted spoon to remove seafood from hot pan, setting aside on a clean plate.
3. Add sliced porcini, then deglaze pan with white wine. Let wine evaporate out, about 1-2 minutes. Then add about 1/3 cup of langoustine water, parsley, salt and pepper to pan. Cook for another few minutes to allow sauce to thicken slightly. Remove thyme sprig and garlic clove(s). Add remaining tbsp of butter, then mix back in seafood. Check for salt and pepper. Serve warm with mashed potatoes.
Creamy Mashed Potatoes
1. Peeled potatoes and cut into large equal sized pieces. Add to medium sized pot filled with cold water to cover. Add bay leaf and salt. Simmer in covered pot until potatoes are cooked. Discard bay leaf.
2. Rice or mash hot potatoes. Add butter and milk to warm pot (so it melts) and stir in mashed potatoes until they combine. (Over mixing will make mashed potatoes gluey.)
*Langoustines also go by the names of Norway Lobster, Dublin Bay Prawn or Scampi
**American garlic tends not to be as fragrant as the ones found in Italy, so you’ll probably need two cloves.
How to Clean Porcini Mushrooms – https://www.youtube.com/watch?v=MRJUdEi3dJY (Beware this video is a little annoying because the Italian and English audio overlap – but its one of the better videos out there)
Buying and Storing Porcini Mushrooms (Fresh and Dried – Brief Overview)