Ingredients

  • 2 lbs. fresh langoustines,
  • lobsterettes, or colossal (5-10/lb) shrimp
  • salt and white pepper to taste
  • ½ cup fresh lime juice
  • 6 garlic cloves, peeled
  • ¼ cup Italian parsley
  • ½ cup dry white wine
  • 3 tablespoons butter

Directions

Leaving the langoustines in the shell, rinse well and slit belly open far enough to hold a small amount of stuffing. Sprinkle inside with salt and white pepper, then with lime juice/

Mince the garlic and parsley together very fine, and gradually add enough white wine to moisten. Stuff a little of mixture into each langoustine.

Heat the butter until sizzling, and arrange the langoustines in a single layer. Cook under a tight cover until the langoustines are opaque, about 4-5 minutes.

Categories
Seafood
MacGourmet downloadLangoustinos Tia Cuquita. To import, drag image to your MacGourmet recipe box.

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