Kitchen appliances and utensils: work surface, saucepan, set of various dishes, kitchen scissors, frying pan, stove, tablespoon, teaspoon, cling film.
Ingredients
| Langoustine Shrimp | 12 pcs |
| Olive oil | 70 ml |
| Ground dry ginger | ½ tsp |
| Granulated garlic | 2 tsp |
| Lime juice | 2 tsp |
| Salt | 1 tsp |
Step cooking
- Defrost 12 langoustines and clean them: with scissors, make a longitudinal section in the abdomen and stretch the internal organs, leaving only meat. We also tear off the inedible upper part with a shell and head.
- In a saucepan, mix 50 ml of olive oil with ½ tsp. ground dry ginger, 2 tsp. granulated garlic (can be replaced with a large clove of fresh), 2 tsp. lime or lemon juice and 1 tsp. salt. You can also add other spices to taste, for example, caraway seeds, fennel, dry dill, etc.
- We spread the langoustines in a deep container, pour plenty of sauce and rub them well with shrimp. We cover the dishes with cling film and leave the langoustines to marinate for 3-4 hours (you can all 6-8).
- Pour 20 ml of olive oil into the pan and heat it. Fry the pickled langoustines on each side for 2-3 minutes until golden brown.
- When serving, decorate them with fresh herbs and lettuce. For taste, you can sprinkle shrimp with lemon juice and serve them with tartar sauce. Fried shrimp is best eaten hot.
Did you know? Langoustines are called not only a variety of Argentinean shrimp, but also one of the types of lobster that is found in the North Sea. and is considered a delicacy. Naturally, these types of crustaceans differ in taste and price, so be careful not to confuse them when buying.
Video recipe
Watch the video recipe of this dish and find out how to prepare langoustines for further cooking, what ingredients are needed for the sauce, how many hours of shrimp should be pickled, and much more.
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