Griddled langoustines with hazelnut butter
Langoustines, or Dublin Bay prawns, make a great starter. You can make this ahead for a fuss-free seafood feast
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 5 mins
Butter can be frozen
- 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.
Per serving
222 kcalories, protein 19g, carbohydrate 1g, fat 16 g, saturated fat 7g, fibre 1g, salt 0.7 g
Recipe from Good Food magazine, September 2008.
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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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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 5 mins
Butter can be frozen
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
Per serving
222 kcalories, protein 19g, carbohydrate 1g, fat 16 g, saturated fat 7g, fibre 1g, salt 0.7 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
