Griddled langoustines with hazelnut butter
By Good Food
Langoustines, or Dublin Bay prawns, make a great starter. You can make this ahead for a fuss-free seafood feast
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Prep:15 mins
Cook:5 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 222
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fat 16g
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saturates 7g
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carbs 1g
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sugars 0g
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fibre 1g
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protein 19g
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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
Method
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.
