Griddled Langoustines With Hazelnut Butter Recipes

GRIDDLED LANGOUSTINES WITH HAZELNUT BUTTER

Steps:

• 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. 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.

GRILLED LANGOUSTINES WITH GARLIC BUTTER

Steps:

• Preheat a stovetop grill pan over medium-high heat for at least 5 minutes until very hot. In a small bowl combine butter, garlic, parsley, lemon juice, salt and pepper and beat until well mixed. Brush langoustines with garlic butter and grill, basting several times and turning once, until cooked through.;

GRILLED LANGOUSTINES WITH WILTED ARUGULA AND GAZPACHO SAUCE

Steps:

• Heat a stove-top or charcoal grill. To make the sauce, place the tomatoes, celery, onion, fennel, horseradish, hotpepper sauce, 1 tablespoon olive oil, and 1 clove garlic ina food processor, and process for 2 minutes. Pass through a fine sieve, and season to taste with salt and pepper. Chill. In a large skillet over medium high heat, warm 2 tablespoons olive oil and 2 crushed garlic cloves. Add arugula and toss for one minute, until wilted. Cut langoustine tails lengthwise, brush with olive oil and grill for 2 minutes. To serve, place arugula and parsley at center of 4 plates, set grilled langoustines on top and drizzle sauce around.

GRILLED LANGOUSTINES WITH VEGETABLE VINAIGRETTE

Steps:

• Shell and devein the langoustines or shrimp, and sprinkle with salt and pepper. Rub all over with 1 tablespoon of the olive oil. Set aside.
• If the langoustines or shrimp are to be grilled, preheat a gas- or wood-burning grill until it is quite hot.
• Bring enough water to a boil to cover the haricots verts when they are added. Add the beans, and let simmer 5 minutes. Drain and drop the beans immediately into a basin of ice water. Drain thoroughly and chill. Cut each bean into 2-inch lengths. Set aside.
• Cut the mushroom caps crosswise in half. Scrape away and discard the black gills inside. Cut the mushroom caps and stems into the thinnest possible slices. There should be about 3/4 cup. Set aside.
• Remove and discard the tomato seeds. Cut the flesh into 1/4-inch cubes. There should be about 1 1/4 cups.
• Pull away and discard the tough outer leaves of each artichoke. Cut away and discard the bottom stems of each. Using a sharp paring knife, trim all around the sides and base of each artichoke until each is smooth and white, with the green exterior pared away. As you work, rub the cut portions with half a lemon to prevent discoloration. Using a melon-ball scoop or spoon, trim away and discard the center fuzzy portion of each artichoke. Cut the artichokes into quarters, and slice each piece as thinly as possible. There should be about 2/3 cup.
• Put the haricots verts, mushrooms, tomatoes and artichokes into a bowl. Add salt and pepper to taste.
• Combine 8 tablespoons of the olive oil, the lemon and truffle juices and salt and pepper to taste in a mixing bowl. Beat with a wire whisk to blend. Pour this over the vegetables, and toss to blend. Spoon the vegetable mixture into the center of an oval or circular plate.
• If the langoustines or shrimp are to be grilled, place them on the grill, and cook about 2 minutes. Turn and cook about 3 minutes or until done. Cooking time will depend on the size of the shellfish. Do not overcook. If the langoustines or shrimp are to be cooked in a skillet, heat 2 tablespoons of the olive oil, and cook, shaking the skillet and stirring, about 5 minutes or until the shellfish are cooked through.
• Arrange the hot langoustines or shrimp around the vegetables, and spoon 1 tablespoon of olive oil over the shellfish. Garnish the dish with sprigs of chervil or parsley.