Langoustines with Grapefruit Syrup

Langoustines with Grapefruit Syrup
Photo by David Prince / Styling by Barrett Washburne

Adapted from Pascal Cayeux, chef, La Table de Cala Rossa at Grand Hôtel Cala Rossa, Lecci, Corsica

Soft Sciaccarello and potent Nielluccio, a close relative, if not clone, of Sangiovese, form the core of Corsican red wines. Nielluccio is at its best in the Patrimonio Appellation d’Origine Contrôlée (AOC), whose red wines must be at least 90% Nielluccio. Also, don’t miss the rosés from Patrimonio. As in neighboring Sardinia, Vermentino—or Vermentinu, as it’s spelled here—is the leading white wine grape.

Names to look for: Abbatucci, Clos Venturi, Domaine Arena, Yves Leccia

The Dish

Citrus is one of Corsica’s main crops, and it’s a natural with the island’s abundant shellfish. At the Michelin-starred La Table de Cala Rossa, Chef Pascal Cayeux garnishes this dish with grated dried langoustine stock and a condiment made of Corsican citron, pictured here.

Three Classic Mediterranean Recipes to Try at Home

 

Ingredients
  • 1 cup fresh-squeezed grapefruit juice
  • 3 tablespoons honey
  • 2 cloves garlic
  • ½ teaspoon sea salt
  • 2 tablespoons olive oil
  • 3 pounds langoustines (or 2 pounds head-on shrimp)
Directions

In small saucepan, combine juice, honey, garlic, salt and olive oil. Bring to boil over high heat, then reduce heat to medium-high.

Cook until reduced to about ⅓ cup and has consistency of thin syrup, about 15–20 minutes.

Heat broiler. Split langoustines lengthwise, and remove dark intestinal tract. Place flesh-side up on sheet pan. Brush with olive oil, and season with salt. Place under broiler just until no longer translucent, about 3 minutes. Serve hot, drizzled with grapefruit syrup. Serves 4.

Wine Pairing

Domaine Antoine-Marie Arena 2017 Hauts de Carco Blanc (Patrimonio). Patrick Fioramonti, wine director and sommelier at La Table, favors this for its floral, citrus and saline notes that highlight both the grapefruit and langoustine.

Published on November 6, 2019
About the Author
Nils Bernstein
Contributing Editor, Food

Based in New York City, Bernstein is an exhaustive traveler who is constantly in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. Prior to Wine Enthusiast, Bernstein authored culinary content for Bon Appetit, Men’s Journal, New York Times, Hemispheres and Kinfolk, among others. Bernstein has a personal passion for regional Mexican cuisine and agave spirits as well as old-school Rioja, Sauternes and sour beers.



SUBSCRIBE TO
NEWSLETTERS
The latest wine reviews, trends and recipes plus special offers on wine storage and accessories