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Benny’s Bites: Langoustines

Benny’s Bites: Langoustines

Benny Castro is the executive chef and owner of Basque Tapas Bar in Piermont, New York.

Langostinos are a very popular delicacy in Spain most commonly enjoyed around holidays or special celebrations. This dish can get a little messy since you have to peel and eat the meat from the langoustines but the flavor is well worth the work.

Recipe of the Month

Al Ajo y Perejil

(Langostinos)
Pan Grilled Langoustine, With Garlic & Parsley

Servings: TBD
30 mins

Ingredients

  • Large Langoustines (preferably a U4 size)
  • Spanish Pimenton (Paprika)
  • Sea Salt
  • Olive Oil
  • Thinly Sliced Fresh Garlic
  • White Wine
  • Lemon
  • Italian Parsley

Instructions

  1. Mix sliced garlic, parsley and olive oil in a bowl and set aside.
  2. In a sauté pan over medium heat, add olive oil and sea salt or course salt.
  3. Place your cleaned, whole Langoustines in the pan, cooking each side for approximately one minute, and sprinkle a very light dusting of Spanish paprika while cooking.
  4. After sautéing each side for about one minute, add your premade mixture of garlic, parsley and olive oil over the Langoustines, stir into the pan without overcooking the garlic and add the juice of a half lemon.
  5. Remove the cooked Langoustines, but do not discard the juices left in the pan. Heat the pan briefly and add a few dashes of white wine, immediately pour the leftover pan sauce over the Langoustines and enjoy.
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