Langostinos Valencianos

I've always been fascinated with the richness of culture, history and the sumptous dishes of Spain. What better way to travel through cooking and head our way to the Eastern coast of Spain, Valencia. Langostinos Valencianos. This dish is simple, fresh and colorful. Prawns are quite pricey in the market so I bought the large white shrimps instead.


Ingredients:
1 kilo large shrimps
1 dozen mussels
1 cup tomato sauce
4 Tbsp white wine
2 cloves minced garlic
1/2 chopped white onion
1/2 teaspoon ginger
olive oil
basil leaves
salt and pepper to taste
lemon
chili


Preparation:

Rinse shrimps and sprinkle with salt and pepper.

Cook mussels on hot water and ginger on a separate casserole. As the mussels cook, the shells will open. Remove half of the shell. Set aside the mussels.

Heat pan and pour olive oil. Cook shrimps on medium heat for 3-5 minutes. Set aside.

Saute onion, garlic and ginger. Add the tomato sauce and cook until sauce is reduced. Add shrimps and mussels. Add white wine.

Add salt and pepper to taste. Add chili.  Squeeze some lemon juice. Sprinkle with basil leaves before serving.