in Spain

Langoustines to fill you up

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Ingredients for 2 servings:

  • 1 kg langoustine(s), fresh
  • 6 cloves garlic
  • 6 sprigs parsley, flat
  • 5 tbsp olive oil, very good

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

fried with parsley and garlic in olive oil

Cut the langoustines open at the back and remove the intestines. Remove the heads. Boil the waste and use the liquid for other purposes, such as as a base for soups or sauces. Roughly chop the garlic and parsley. Heat the oil in a pan and add the parsley and garlic. Add the langoustines and fry for about 2-3 minutes, until they are cooked through or their skin is very red. Serve with fresh white bread, aioli, and a salad, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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