Langoustines à la Provençale

Ingredients

• 1 kglangoustines
• 4ripe tomatoes — chopped
• 1onion — minced
• 3 clovesgarlic — minced
• 100 mldry white wine
• 4 tbspolive oil
• 1 tspherbes de Provence
• to tastefine salt and black pepper

Method

1. Prepare the langoustines by rinsing them under cold water and patting them dry with paper towels. Trim any long antennae or sharp edges with kitchen scissors. This ensures they sear properly without excess moisture, which could make them steam instead of sear.
2. Dice the onion finely and mince the garlic cloves. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes. This creates a sweet and savory base for the dish.
3. While the onion and garlic are cooking, peel and dice the tomatoes. Add them to the skillet once the onion is ready, stirring to combine. Cook until the tomatoes break down and release their juices, forming a sauce-like consistency.
4. Pour in 100 ml of dry white wine, stirring to deglaze the pan and incorporate any browned bits from the bottom. Allow the mixture to simmer until the alcohol evaporates and the sauce thickens slightly, enhancing the depth of flavor.
5. Season the sauce with 1 teaspoon of herbes de Provence, and add fine salt and black pepper to taste. Stir well to distribute the herbs evenly throughout the sauce, infusing it with a characteristic Provençal aroma.
6. Gently add the langoustines to the skillet, nestling them into the sauce. Cook over medium heat until the langoustines turn opaque and their shells change to a vibrant pink-orange color, indicating they are cooked through. This should take about 5-7 minutes, but watch closely to prevent overcooking.
7. Once the langoustines are done, taste the sauce and adjust the seasoning if necessary. Serve the Langoustines à la Provençale immediately, ensuring the seafood retains its tender texture and the sauce remains vibrant and aromatic.