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Grilled Langoustines With Hazelnut Butter

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Ingredients
  Langoustines 10 , heads removed, shelled, and tails (Scottish)
  Hazelnuts 1 Tablespoon, toasted
  Butter 1 Ounce (25 Gram)
  Parsley leaves 1 Teaspoon, finely chopped
  Olive oil 1 Teaspoon
Directions

GETTING READY
1. On the skewers, thread the langoustines and chill for upto 24 hrs
2. For the butter, in a small saucepan, add butter, parsley and seasoning; add finely grated hazelnuts, half of the original and coarsely chopped of the other half; set aside when done
3. Melt the hazelnut butter; heat a griddle pan or barbeque grill, brush langoustines with oil and griddle them turning around every couple opf minutes

SERVING
4. Arrange the langoustines on a plate, drizzle half the butter on top and serve tge oter half in a small bowl as a dip

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Barbecue
Ingredient: 
Seafood
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
10

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