Instructions: In a medium saucepan bring the shrimp stock to a boil. Stir in the leeks until all are submerged and cook for 1 1/2 minutes until leeks are tender.

Transfer to a blender and add the cubed butter. Blend until the butter is melted, then add the ice cubes with the blender still running. Blend until smooth. Pass through a chinois. Season with salt and pepper.

FOR THE BLOOD ORANGES:
Peel and segment the oranges, making sure to remove the tough and bitter white skin. Reserve 48 segments in a small mixing bowl.

FOR THE LANGOUSTINES (OR SHRIMP):
If using shrimp place toothpick lengthwise down shrimp, this will keep the shrimp straight. Heat the olive oil in 2 large saute pans until it just begins to smoke. Add the shrimp or the langoustines and brown well on one side. Flip to the other side and cook for 5 seconds. Transfer to medium mixing bowl.

TO SERVE:
Combine the cooked langoustines (or shrimp, removing toothpicks first) with the blood oranges, season with pepper and arrange in 6 soup bowls. Warm the leek sauce and pour around the langoustines and oranges.

Yield: 2 to 4 servings

NOTES : Recipe

Two if by Sea

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