Langoustines à la Provençale, Cooked in a Pot

Ingredients

• •Langoustines, peeled 3/5 cup
• •Olive Oil 2 ½ tbsp.
• •Carrots ¼ cup
• •Mesclun ¼ cup
• •Onion ¼ cup
• •Celery ¼ cup
• •Tomato 1 diced
• •Garlic 1 clove
• •Thyme 1 sprig
• •Bay leaf 1
• •Flat parsley
• •Cocoa beans
• •Salt
• •Pepper

Directions

1. 1Cut the langoustines into small pieces.
2. 2Sautée the langoustines in a medium skillet with 1 tablespoon olive oil for 2-3 minutes until lightly browned.
3. 3Transfer langoustines to a small platter and keep warm.
4. 4Heat the garlic and the orange and lemon zests in a pot over a medium heat for approximately 8 minutes.
5. 5Add diced carrots, celery, onion and herbs and cook the mixture, stirring occasionally.
6. 6Remove the bay leaf and sprig of thyme. Add salt & pepper for seasoning.
7. 7Serving: Add diced tomato and cocoa beans to the ragoût.
8. 8Spoon the ragoût over and around the langoustines and serve on a warm platter over mesclun.