Langoustine, Snow Peas, Pear and Currants with Vinegar

Ingredients:

• 8 fresh langoustine
• 1 cup snow peas, trimmed and halved
• 1 ripe pear, thinly sliced
• 1/2 cup currants
• 1/4 cup white wine vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Bring a pot of salted water to a boil and blanch snow peas for 30 seconds. Drain and rinse under cold water.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add langoustine and cook for 2-3 minute until they turn pink and are cooked through. Remove to a plate.
4. Add snow peas to the same skillet and cook for 1-2 minutes until they are lightly browned but still crisp. Remove to a bowl.
5. In the same skillet, add white wine vinegar and currants. Cook for 1-2 minutes until the currants are plump and the vinegar is reduced by half.
6. Add the cooked langoustine, snow peas and sliced pear to the skillet and toss to combine. Season with salt and black pepper.
7. Serve warm in a large bowl or on individual plates.

Verdict:

This dish has the perfect balance of sweet and tart from the pears and currants, with the tangy acidity of the vinegar. The langoustine and snow peas add a nice crunch and texture to the dish. Overall, this is a refreshing and light dish that is perfect for a summer meal.

Serving Suggestions:

Serve this dish as a main course with a side of crusty bread or on a bed of rice for a heartier meal. It also makes a great appetizer or side dish for a dinner party.