Warm Langostino Salad Food

WARM LANGOSTINO SALAD

Warm Langostino Salad image

Today for brunch, I had my first taste of Langostino and I think I have found a new favourite food. These little Crustaceans are delicious. The ones I got were wild caught, frozen and fully cooked. I'm going to make this again soon.

Provided by Jo Zimny @EmilyJo

Number Of Ingredients 7

Ingredients

1 tablespoon(s) coconut oil
2 1/4 medium green onions (scallions)
4 large white button mushrooms (sliced)
1-10 oz. package(s) frozen langostino (1 used 1/2 the package)
2 tablespoon(s) good mayo, i used vegenaise
- fresh cracked black pepper
2 cup(s) mixed baby greens

Steps:

Heat the coconut oil on med high in a non-stick skillet. Chop and saute the mushrooms until just soft, add the green onion, saute another minute.
Add the Langostino, saute until they are soft and warmed through, about 2 minutes.
Add the Mayo. Mix all the ingredients together.
Put over the baby greens and serve warm.
Enjoy!

WARM LANGOSTINOS (PRAWNS)

Warm Langostinos (Prawns) image

Provided by Food Network

Categories appetizer

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 cups dry white wine
2 tablespoons white wine vinegar
2 carrots, chopped
2 onions, chopped
2 ribs celery, chopped
6 sprigs parsley
10 peppercorns, crushed
Salt and freshly ground black pepper
1/3 cup hazelnut oil
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh chives
Salt and freshly ground black pepper
18-24 langostinos (prawns), deveined
Lemon wedges, for garnish

Steps:

Prepare the court bouillon by combining all the ingredients in a large pot, along with 1 quart of water. Bring to a boil, reduce the heat and simmer 30 minutes. Strain the liquid, return to pot and bring back to a simmer. Meanwhile, combine the hazelnut oil, parsley, thyme, chives, salt, and pepper, and set aside.
Add the langostinos to the court bouillon, and poach until just cooked, 3 to 4 minutes. Pull the langostinos out and cut the tails in half, lengthwise. Arrange the warm langostinos on a platter and drizzle with the hazelnut-herb oil. Serve warm with the lemon wedges.

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