Griddled langoustines with hazelnut butter

Griddled langoustines with hazelnut butter

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(2 ratings)

Prep: 15 mins Cook: 5 mins


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

  • Butter can be frozen

Nutrition: per serving

  • kcal222
  • fat16g
  • saturates7g
  • carbs1g
  • sugars0g
  • fibre1g
  • protein19g
  • salt0.7g
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  • 10 Scottish langoustines, heads removed, shelled, and tails left on
  • 1 tsp hazelnuts, toasted



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • few parsley leaves, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 10 wooden skewers


  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.

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Comments, questions and tips

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1st Nov, 2015
Good recipe. Simple to make and delicious, Probably need 10 langoustines per person for a starter unless you're using really big ones. Good dinner party recipe as it can be prepared in advance and only takes a few minutes to cook and serve.
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