Griddled langoustines with hazelnut butter

Griddled langoustines with hazelnut butter might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains roughly 2g of protein, 14g of fat, and a total of 136 calories. This recipe serves 2. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, fodmap friendly, and pescatarian diet. From preparation to the plate, this recipe takes approximately 20 minutes. A mixture of wooden skewers, hazelnuts, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Griddled rump steak with watercress, hazelnut & red chilli pesto, Barbecue" langoustines, and Trenette with Langoustines are very similar to this recipe.

Instructions

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.

Ingredients you will need

Hazelnut Spread

Langoustines

Hazelnuts

Seasoning

Parsley

Butter

Equipment you will use

Sauce Pan

Skewers

Frying 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.

Ingredients you will need

Hazelnut Spread

Langoustines

Cooking Oil

Equipment you will use

Frying Pan

Skewers

Bowl

Equipment

Ingredients

Servings:

Scottish langoustines, heads removed, shelled, and tails left on 1teaspoon

hazelnuts, toasted 25grams

butter 9servings

few parsley leaves, finely chopped 1teaspoon

olive oil 10

wooden skewers

Recommended wine: Chardonnay, Muscadet, Riesling

Langoustines works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.