Garlic & Parsley Baked Langoustines

20130130-163359.jpg
So simple. So delicious.

Today’s recipe is a really quick one that hardly takes any time to make, yet tastes like a piece of heaven…

I don’t know if this is international, but in Sweden there is a saying that goes “A beloved child has many names”, and that certainly goes for the Langoustine (or Nephrops Norvegicus if you wanna be really fancy and spit it in Latin…).
This little lobster-like shellfish is also known as Dublin Bay Prawn, Norway Lobster, True Scampi, and it’s culinary name is often just Scampi (not to be mistaken for the prawn based dish often called “Scampi” on menus…).

Ingredients:
(Serves 2 as a main dish, and 4-6 as a starter.)

• 15-20 Langoustines, pre-boiled.
• 3.5 oz (100g) Butter. (Optional.)
• 3 Cloves of Garlic, minced.
• 2 tbsp Extra Virgin Olive Oil. (Increase if omitting butter.)
• 1/2-1 Bunch Parsley, chopped.

How To:
Pre-heat the oven to 480F (250C).

Cut the langoustines in half (lengthwise), gently crush/crack the claws, and line them up on an oven tray.

Mix the rest of the ingredients and spread the langoustines with it.

20130130-164556.jpg

Bake them in the upper part of the oven for 5 minutes.

Done!

20130130-164717.jpg
Serve with a fresh salad.
(I just tossed some lettuce in mayonnaise..)

Enjoy!

Note:
DO NOT throw away the shells afterwards!!!
…put them in the freezer, we’re making soup next week!

Advertisements

One thought on “Garlic & Parsley Baked Langoustines

  1. Pingback: Shellfish Soup | Strictly Paleo…ish!

I appreciate your questions, thoughts and comments:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s