Monday, October 1, 2012

193. Grilled Langoustines

Langoustines are also known as scampi.
They are something of a cross between shrimps and lobsters, being giant shrimps or tiny lobsters.
It is not unusual to simply poach the crustaceans for a few short minutes then serve it plainly with butter.

This cooking method lets you enjoy the luxurious meat with minimal flavorings, and is heart- and diet-friendly as well!


5 langoustines (1kg)
1 lemon, juice and zest
2 cloves garlic, crushed
1/4 tsp chili flakes
1 Tbsp olive oil
salt & pepper


Preheat the oven to the highest setting.
Using a sharp knife and a pair of kitchen scissors, cut the langousines in half from tail to head.
Rinse and pat dry, arrange cut-side up on a rimmed baking tray.
Combine the lemon juice, lemon, zest, garlic, chili flakes, and olive oil in a small bowl.
Spoon the sauce evenly over each half, then season with salt  and pepper.
Bake for 10 to15 minutes, the broil for 2 minutes more for some color.
Serve immediately.

 صحة و عافية

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