Griddled Langoustines With Hazelnut Butter Food
GRIDDLED LANGOUSTINES WITH HAZELNUT BUTTER
Langoustines, or Dublin Bay prawns, make a great starter. You can make this ahead for a fuss-free seafood feast
Provided by Good Food team
Categories Starter
Time 20m
Number Of Ingredients 6
Steps:
- Thread the langoustines carefully onto the skewers and chill for up to a day. For the butter, finely grate or chop half the hazelnuts (grating gives the nuttiest flavour), then roughly chop the rest. Tip into a small saucepan with the butter, parsley and a little seasoning, then set aside.
- When ready to serve, melt the hazelnut butter in the pan. Heat a griddle pan or barbecue, then brush the langoustines with the oil. Griddle each skewer for 1-2 mins, turning, until pink and just cooked. Pile on a platter, pour half the hazelnut butter over the langoustines, then serve the rest in a small bowl for dipping.
Nutrition Facts : Calories 222 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium
GRILLED LANGOUSTINES WITH WILTED ARUGULA AND GAZPACHO SAUCE
Provided by Marc Murphy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a stove-top or charcoal grill. To make the sauce, place the tomatoes, celery, onion, fennel, horseradish, hotpepper sauce, 1 tablespoon olive oil, and 1 clove garlic ina food processor, and process for 2 minutes. Pass through a fine sieve, and season to taste with salt and pepper. Chill. In a large skillet over medium high heat, warm 2 tablespoons olive oil and 2 crushed garlic cloves. Add arugula and toss for one minute, until wilted. Cut langoustine tails lengthwise, brush with olive oil and grill for 2 minutes. To serve, place arugula and parsley at center of 4 plates, set grilled langoustines on top and drizzle sauce around.
GRILLED LANGOUSTINES WITH GARLIC BUTTER
Provided by Food Network
Yield 8 Langoustines
Number Of Ingredients 6
Steps:
- Preheat a stovetop grill pan over medium-high heat for at least 5 minutes until very hot. In a small bowl combine butter, garlic, parsley, lemon juice, salt and pepper and beat until well mixed. Brush langoustines with garlic butter and grill, basting several times and turning once, until cooked through.;
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