Griddled Langoustines With Hazelnut Butter
Impress your guests with these succulent Scottish langoustines skewers. A nutty hazelnut butter adds a rich flavor to these delicate shellfish, making them perfect for any special occasion. Grilled to perfection, these langoustines are a savory delight that will leave everyone wanting more.
— Constant Cookbook
Ingredients
- 10 Scottish langoustines , heads removed, shelled, and tails left on
- 1 tsp hazelnuts , toasted
- 25g butter
- few parsley leaves, finely chopped
- 1 tsp olive oil
- 10 wooden skewers
Instructions
- 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.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 222 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.7 milligram of sodium
Comments
No comments found.