Fried langoustines with sauce

Fried langoustines with sauce

It's really worth trying to cook langoustines this way. This recipe fully reveals the taste of langoustine, without being too much.

Manufacturing method

Preparing langoustine

Thaw the langoustines at room temperature and wash. Then they need to be cut: we separate the head from the carcass, and you also need to clean the meat from the shell and limbs. There is an intestine in the body of the langoustine; if it is not removed, it will give off bitterness and spoil the appearance of the dish. To get rid of it, you need to create a shallow incision along the back of the langoustine and remove the intestine. After this, rinse them well again and lay them out to dry on paper towels.

Preparing the marinade

Langoustines themselves have a very tender and sweet taste, so when choosing a marinade, the main thing is to preserve this taste and/or highlight it a little. It is absolutely possible to cook them without marinade, but langoustines have a specific (not very pleasant) smell that increases during heat treatment. To get rid of it we use marinade. Add the juice of 1 whole lemon to the vegetable oil, garlic passed through a press (you can grate it on a small grater) and, if desired, salt and spices. Mix and put our marinade in the refrigerator for 20 - 30 minutes. Before pouring the marinade into the langoustines, pass it through a fine sieve to separate it from the garlic. When cooking, garlic can burn and give off bitterness.

Let's marinate

Place the langoustines in a deep bowl and pour in the marinade so that it completely covers the carcasses. Marinate for no more than 30 minutes.

Cooking langoustines

Heat up a frying pan (preferably non-stick) and begin to fry our langoustines for 1 - 2 minutes on each side (frying time depends on the size of the carcass). Before frying, allow excess oil to drain from the langoustine by grasping it by the tail and shaking it slightly or rubbing the carcass against the edge of the bowl.

Preparing the sauce for langoustines

For langoustine, sour cream and mayonnaise sauce with garlic is perfect. Mix sour cream with mayonnaise, garlic and herbs. Let it brew for 30 minutes in the refrigerator. The sauce is ready.

Lobster sauce recipe

Ingredients

Step-by-step recipe for making lobster sauce with photo

And the food is prepared like this:

Rinse the lobsters thoroughly and place them in a container with bubbling, salty water for 10 minutes.

Later, take out the seafood, cool, separate the heads, clean the intestines, remove the meat, cut it into small pieces.

Now let's make the sauce. You should beat the olive oil and lemon juice, also with salt and ground pepper, the mass should become thick.

Video recipe Sauce for lobsters

Lobster with saffron butter and tomato toast

You can also pamper your family with the most delicious lobster with saffron butter and tomato toast. This dish is very tasty, filling and appetizing!

So, in order to prepare a delicacy according to this recipe, you will need:

Ingredients:
wheat bread - 4 slices;
butter-20 g;
salt, pepper - to taste;
butter-60 g;
saffron-10 pestles;
lobster tail;
yellowish tomato - 1 pc.;
butter;
saffron.

And the food is prepared like this:

Salt and pepper the bread slices, place them in a hot oven and let them dry.

Mash the butter with the saffron.

Cut the seafood tail into two halves; later it must be transferred to a previously greased baking sheet; use vegetable oil for lubrication.

Wash the tomato, cut into slices, place the lobster on top, brush it with butter mixed with saffron, sprinkle with salt and pepper, bake in the oven at 180 degrees for 15 minutes.

Shrimp Pescapuerta (Langoustines) 2 kg – review

LANGOUSTINE shrimp on the GRILL are delicious! How to cook savory, sweet langoustines. Recipe with sauce.

I will be happy to tell you about such a delicious dish as Pescapuerta shrimp (Langoustines), which I really love. If langoustines are cooked correctly, they turn out very tasty.

I will share my experience in making these wild shrimp. For me, the most delicious recipe is LANGOUSTINES ON THE GRILL. I prepare a sauce for them that is in perfect harmony with their taste.

general information

Title: Shrimp Pescapuerta (Langoustines)

Country of origin: Argentina

Cost: 1500 rubles

Argentine shrimp (Hymenopenaeus muelleri) has meat with a firm texture and a sweet, lobster-like, buttery flavor. When cooked, shrimp meat turns white-pink in color.

The wild Argentine reddish shrimp lives in cool waters along the southwest Atlantic coast from Brazil to Argentina. Typically, the shrimp lives at a depth of about 100 meters and is caught in shallow water at a depth of about 25 meters.

The head of the Argentine shrimp is small compared to the back part, which is used for food. The shrimp does not hatch eggs, immediately scattering them into the water column.

Package

Langoustines are in a cardboard box. It contains all the basic information.

Inside, under the film, there are shrimp. In my case, they are in a shell and with a head; there are other varieties of langoustines on sale, without heads or shells.

I choose this option because shrimp in the shell turn out much tastier than without it. True, you will have to tinker with cleaning such langoustines, but it’s worth it.

The langoustines are frozen using dry freezing, which is a big plus; there is a small amount of ice in the pack.

The size of langoustines is on average 15-20 centimeters. Naturally, when the head and shell are removed, the size of the unsullied meat is no longer so impressive.

Making langoustines. Recipe for delicious LANGOUSTINES ON THE GRILL

Because there is not enough ice on the shrimp, they defrost quickly. They cannot be re-frozen; this must be kept in mind. As for the quantity, upon opening the pack, it seems that there are quite a lot of them. But, taking into account that the head and shell are torn off, there is not such a huge amount of unsullied meat left.

For two people, I prepare a whole box right away, I specially counted it, we got 34 pieces.

This amount is enough for two to eat well, one might say, to overeat, the langoustines on the grill are so tasty that it’s hard to stop.

• How to clean langoustines

The most labor-intensive and time-consuming part of preparing these shrimp is cleaning them. But this is an inevitable and very fundamental point.

At one point, I cooked langoustines, simply pouring boiling water over them, like ordinary shrimp. Due to the fact that I did not clean the contents of their stomach, all the abomination dissolved in the water, and the meat became bitter and inedible.

Langoustines can be easily cleaned with nail scissors. First, you need to tear off the head, then cut the shell along the back, and remove all the contents of the intestinal tract.

After this, the shrimp must be thoroughly washed. This is what unblemished shrimp look like, ready to go to the grill.

The shrimp cleaning process takes about half an hour. There are various recipes in which langoustines are marinated before heating. I didn’t do this, I love the taste of untainted meat.

There are already burnt coals in the grill that are slightly simmering.

I put the langoustines on the grid, and it turns out this beauty:

Grilled langoustines, like any other seafood, cook very quickly. It is important not to overcook them so that the meat does not become rubbery and dry. On average, the frying process takes 7-10 minutes. Visually, you can realize that the langoustines are ready when they turn light.

🌟 Grilled langoustines with garlic sauce 🌟

I advise you to create a sauce for langoustines, there are quite a lot of them; for contrast, you can eat their meat in its pure form and alternate with the sauce.

The sauce I make:

Heat olive oil in a frying pan over medium heat. I add a few cloves of garlic from a garlic press, and a bunch of dill.

I heat all this in a frying pan for 2-3 minutes, as a matter of principle, do not overcook it.

Then I mix it with mayonnaise and the sauce for the langoustines is ready.

Langoustines fried on the grill look very appetizing.

The shell of the snake, cut during the cleaning process, is very easy to clean.

The eating process is very ordinary and pleasant.

There really is a lot of meat in ready-made langoustines.

Langoustines prepared this way turn out very tasty! Even without sauces, the taste of the meat is rich. It is sweet and juicy, much tastier than regular shrimp. It reminds me more of crab or crayfish meat, with its own sweetness.

Combined with garlic sauce, this dish is simply bomb. It’s hard to stop, because I constantly cook a whole package, because it’s better to overeat than if there aren’t enough shrimp)

Apart from the fact that langoustines are very tasty, they are also healthy; they contain:

Macroelements
Potassium, K 220 mg
Calcium, Ca 70 mg
Magnesium, Mg 50 mg
Sodium, Na 540 mg
Phosphorus, P 225 mg
Microelements
Iron, Fe 1.8 mg

🌟 I'll summarize the result 🌟

I really liked the Pescapuerta shrimp (Langoustines). Perfectly packaged, without excess ice.

All shrimp are packaged, firm and without damage. Judging by the taste, it is clear that the langoustines are the freshest.

I like that these shrimp are wild, in other words, raised not on farms, but in natural conditions. There is no caviar on them, which is also a plus for me; I don’t like shrimp caviar specifically.

The only hassle is the high-quality cleaning of the langoustines, but it's worth it. Cooked shrimp (langoustines) are insanely delicious.

• Very tasty
• A lot of meat
• Large
• Useful

More reviews of INTERESTING PRODUCTS:

Pasta with langoustines

Pasta and seafood are very popular in Italian cuisine. If you like it, then pasta with langoustines will not leave you phlegmantic. These crustaceans, which resemble large, straightened shrimp on the outside, taste like lobsters. They are not only tasty, but also filling because they contain a lot of protein. Langoustines are a low-calorie product, so both gourmets and people on a diet eat them with pleasure. Pasta with these crustaceans can be prepared according to several recipes, so anyone can choose an option that suits their gastronomic preferences.

Individual manufacturing

Making pasta with langoustines is not a difficult task. Even a novice cook can handle it if he knows and takes into account a few fundamental points.

• Pasta tastes better from pasta made from hard wheat. Such products are much healthier because they contain slow-burning carbohydrates and do not overcook, maintaining an appetizing appearance for a long time.
• When preparing pasta with seafood, the flour products are usually boiled separately, the langoustine sauce is made separately, then the ingredients are combined and heated together for some time. To prevent the pasta from being overcooked, combine it with the sauce and langoustines approximately 2 minutes before they are ready.
• The time for boiling pasta depends on the type of wheat from which it is made, and on the size of the product. To avoid mistakes, it is advisable to follow the advice indicated by the manufacturer on the packaging.
• To prevent the pasta from sticking together when boiling, they are immersed in boiling water, and there must be quite a lot of it. Add salt to the water immediately.
• Langoustines for making with pasta can be used either fresh frozen or boiled-frozen. From time to time, fresh frozen crustaceans need to be boiled before cooking in a frying pan.
• Before making langoustines with pasta, they must be defrosted. To prevent their meat from becoming hard and dry, they must be given the opportunity to thaw in natural conditions, without a sharp temperature change. It is not allowed to use a microwave or hot water to speed up the process.
• Thawed crustaceans are washed. Whether to separate the heads and tails or remove the shell depends on the specific recipe. But regardless of the chosen food option, langoustines need to remove the food tract. To do this, the shell is cut along the body of the langoustine, then a black or transparent thread running along it is removed with a toothpick or tongs.
• You should not exceed the cooking time for langoustines relative to that indicated in the recipe, because this may adversely affect the organoleptic properties of the finished food.

Recipes for pasta with langoustines are varied, and the development of making these dishes is not always the same. In order to avoid mistakes and get the expected result, you need to follow the advice that accompanies a specific recipe.

Pasta with langoustines in cream sauce

• Fresh frozen langoustines – 0.5 kg;
• leek – 100 g;
• pasta – 0.5 kg;
• olive oil – 40 ml;
• salt, dark ground pepper - to taste;
• medium fat cream – 0.2-0.25 l.

• Finely chop the onion, set aside half.
• Remove the heads from thawed langoustines. Cut and remove shells. Remove the intestines.
• Boil water, lightly salt and pepper it. Place the langoustines in the water and cook them for 10 minutes after the water boils.
• Drain in a colander and let cool slightly. Cut into small pieces.
• Heat the oil in a saucepan, add pieces of langoustines and half an onion. Fry for 2-3 minutes.
• Add cream, bring to a boil and remove from heat.
• Boil 3-4 liters of water in an unsealed saucepan, pour the pasta into it and add salt. Cook for 2 minutes less than indicated on the pasta package.
• Drain in a colander and return to the pan.
• Add langoustines and sauce to pasta and stir. Cook for about 3-4 minutes on low heat.

When serving, sprinkle the dish with the remaining fresh onions. If you use boiled-frozen crustaceans, the production time can be halved.

Pasta with langoustines in creamy garlic sauce

• langoustines (fresh frozen or boiled-frozen) – 0.2-0.25 kg;
• pasta – 150-200 g;
• heavy cream – 0.2-0.25 l;
• garlic – 2 cloves;
• onions – 100 g;
• butter – 30 g;
• wheat flour – 10 g;
• salt, pepper - to taste;
• parsley or basil (for serving) - 1 sprig.

• Wash the defrosted langoustines, remove their shells, and remove their heads.
• Make thin cuts along the back and remove the intestines.
• Remove the skins from the onion and garlic and finely chop them.
• Melt the butter in a saucepan, add onion and garlic. Fry them until the appropriate smell is heard.
• Add langoustines, fry them for 5 minutes. Sprinkle with flour, pepper and salt. Continue frying for another 2-3 minutes.
• Pour cream into the saucepan. Stirring the contents of the saucepan, bring it to a boil and simmer over low heat for 10-15 minutes (if the seafood was boiled and frozen, a little less time will be needed, if it was fresh frozen, a little more).
• While the langoustines in creamy garlic sauce are cooking, cook the pasta until tender, as indicated on the package, and drain the water.

All that remains is to place the pasta on plates, put the langoustines on top, pour over the sauce in which they were stewed, and decorate with the leaves of the freshest herbs. The resulting appetizer can decorate not only an everyday, but also a formal table.

Pasta with langoustines and tomatoes

• boiled-frozen langoustines – 0.8-1 kg;
• spaghetti – 0.4-0.5 kg;
• garlic – 2 cloves;
• fresh parsley – 30 g;
• cherry tomatoes – 0.2-0.25 kg;
• butter – 50 g;
• tomato sauce or tomato puree – 0.2 l;
• snow-white dry wine – 100-120 ml;
• salt, dark ground pepper - to taste.

• Thaw the langoustines, rinse, dry with napkins.
• After cutting through the shells, remove the digestive veins.
• Leave half of the langoustines whole, peel and finely chop the others.
• Finely chop the garlic and parsley with a knife.
• Cut the cherry tomatoes into quarters. You can use regular tomatoes, cutting them into pieces of appropriate size.
• Boil water for spaghetti and salt it.
• Melt the butter. Fry the pieces of garlic in it until the appropriate aroma appears. Add chunks of tomatoes and whole langoustines. Fry for 5 minutes.
• Add the remaining crustacean pieces, tomato sauce and white wine. Simmer seafood for 10 minutes. During this period of time, boil the spaghetti, giving this process 2 minutes less time than indicated on the package.
• Drain the spaghetti in a colander and add to the seafood. Sprinkle with parsley. Stir.

After 3-4 minutes you can remove the pan from the heat and invite guests and household members to the table. When laying out the food on plates, make sure that at least one whole langoustine gets into each plate, serving as a typical decoration.

Langoustines with pasta are a real dish typical of Italian cuisine. You can prepare the appetizer using various recipes, and any option is good in its own way.