Greek-style langoustines

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Greek-style langoustines

Greek-style langoustines

Number of people

500 g of peeled langoustine

120 g feta cheese

60 g butter

1 onion, minced

2 cloves of garlic, crushed

1 kg of peeled and chopped tomatoes

1 teaspoon sugar

1/2 teaspoon oregano

1 teaspoon chopped basil

1 bay leaf

1 tablespoon chopped parsley

25 cl dry white wine

1 teaspoon of salt

Preparation: 1 hour
Cooking time: 30 min
Step 1
Cook the onion and garlic over medium heat for about 5 minutes in the butter.
Step 2
The onion must be tender and transparent but not golden.
Step 3
Add tomatoes, oregano, basil, bay leaf and parsley, then lower heat, cover and simmer for 15 minutes, stirring occasionally.
Step 4
Pour in the wine, raise the heat until it boils, then simmer uncovered for another 30 minutes on a very low heat so that the sauce thickens.
Step 5
Stir in the langoustines and feta cheese and cook for 10 minutes.
Step 6
The cheese must have melted.
Author's note
It is very good with plain rice and a good green salad.

I add my grain of salt

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