Roasted Langoustines Recipe
Daily Value: 8%
Sugar-Conscious, Kidney-Friendly, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||6µg||1%|
|Fatty acids, total monounsaturated||13g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
My mother loved seafood more than anything, and her insistence on keeping all dishes that use it absolutely simple is a rule to which I have always adhered. The all-important flavor of the fresh fish must shine through — that was what she always told me! I like to serve langoustines with chunky chips and a crisp green salad dressed with a little olive oil, salt, and lemon juice.
- 8 large langoustines
- 1/3 cup olive oil
- 2 cloves garlic, chopped finely
- 3 tablespoons chopped parsley leaves
- Juice of 1 lemon
- Sea salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Rinse the langoustines thoroughly, then cut each one open on the underside using a pair of sharp scissors and carefully remove and discard the black intestinal tract.
Put the langoustines in a shallow, non-metallic dish. Mix together all of the remaining ingredients except for the lemon wedges in a jug and pour the mixture over the langoustines. Cover and leave to marinate in the refrigerator for 30 minutes.
Preheat the oven to 350 degrees.
Lay the langoustines in a shallow roasting pan and roast for 10 minutes, basting frequently with the marinade and turning them occasionally, until they are cooked through. (Alternatively, cook on the grill rack over a hot grill.) Serve hot or cold with lemon wedges.
Adapted from "Fiori di Zucca" by Valentina Harris (Watkins Publishing Limited, 2013)Servings: 4
Total time: 55 minutes
Be a Part of the Conversation
Have something to say?
Add a comment (or see what others think).