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Ingredients
20 langoustines or 20 jumbo shrimp, rinsed
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more or lemon-flavored olive oil for sprinkling on langoustines
2 tablespoons butter
1 fresh bay leaf
Fresh lemon juice to taste
Nutritional analysis per serving (4 servings)
3 grams carbs; 1015 milligrams cholesterol; 669 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 12 grams fat; 1 gram fiber; 3333 milligrams sodium; 130 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the heads, lungs and shells from the langoustines (you can reserve heads and shells to make stock; they may be frozen). Devein and season lightly with salt and pepper. In a deep sauté pan, heat 1 tablespoon of olive oil over medium high heat. When it simmers, place the langoustines on their sides so that they curl up in the pan. As soon as one side is caramelized, about ½ minute, gently turn; add butter and bay leaf. Baste continuously for 2 minutes. They should still be a little translucent at the center. Remove from the pan and drain. Sprinkle with olive oil. (Craft uses lemon olive oil; you can sprinkle a little lemon juice if you can't find this.) Serve.
Private Notes