'Shrimp in mink' - langoustines wrapped in pancetta with date purée

PT45M

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Ingredients

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Langoustines wrapped in pancetta

To serve

1
To being, blanch the langoustines in salted boiling water for 10 seconds. Drain and plunge into a bowl of ice to cool quickly
2
Once cool, peel and devein the langoustines and place on a tray, ensuring you keep the shells and heads for making beautiful stocks and sauces. Wrap the langoustines carefully in the pancetta
3
De-stone the dates and add to a pan, along with the orange juice. Bring to the boil, cover with a lid then reduce the heat and simmer the dates until soft
4
Meanwhile, add the sugar to medium-sized pan and shake the pan so it sits in an even layer. Place over a low-medium heat and cook until the sugar has all melted and reaches a deep golden colour – take care not to cook for too long as the caramel will burn
  • 100g of caster sugar
5
When the dates are soft, add the contents of the pan to the caramel, mixing continuously and vigorously until the mixture is combined
6
Cook out again until the date mixture is slightly caramelised, but take care not to burn it. Transfer to a high-powered blender, blitz to a smooth purée then pass through a fine sieve. Place in a squeeze bottle and set aside
7
Place the langoustines on a tray and lightly brush with a little oil. Place under a 180°C grill
8
Grill the langoustines for around 2 minutes, basting continually with the rendering pancetta fat, until the pancetta is crisp and cooked through
9
Place the langoustines on a plate and top each with a slice of medjool date. Pipe some of the date purée into the centre of each date, and place a few thyme leaves in the middle. Serve immediately
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