A Kitchen in France: A Year of Cooking in My Farmhouse
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Recipe Reviews
southerncooker from Boomer, NC
I had to make a few substitutions. Couldn’t find either Armagnac nor Langoustines so I used shrimp and brandy. Mimi suggests head on shrimp if you can’t get langoustines, but those weren’t available to me either. I made these one night when it was just hubby and I. We had it with corn on the cob and hush puppies (loved by hubby). The cooking liquid would have been great with some crusty bread which I forgot to purchase, but it was also good to just drink, which I did.
I prepared my shrimp in a cast iron skillet and instead of switching to a baking dish just put that into the oven. We loved the flavor the white wine and brandy, with a few other ingredients gave to the shrimp. I couldn’t get my brandy to flame, but it was delicious anyway.
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