Griddled langoustines with hazelnut butter

Griddled langoustines with hazelnut butter

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Cooking time

Prep: 15 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2

Langoustines, or Dublin Bay prawns, make a great starter. You can make this ahead for a fuss-free seafood feast

Nutrition and extra info

Additional info

  • Butter can be frozen
Nutrition info

Nutrition per serving

kcalories
222
protein
19g
carbs
1g
fat
16g
saturates
7g
fibre
1g
sugar
0g
salt
0.7g

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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, September 2008

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