Langoustines with hazelnut butter


Langoustines with hazelnut butter

Langoustines with hazelnut butter
Langoustines with hazelnut butter

Sweet and juicy langoustines are made even more special with a dousing of herby nut butter


Takes 20 minutes • Serves 2.

– 10 Scottish langoustines (or use king prawns), heads removed, shelled, and tails left on.

– 1 tbsp hazelnuts, toasted.

– 25g/1oz butter.

– a few fresh parsley leaves, finely chopped.

– 1 tsp olive oil.


Step 1:
Thread the langoustines carefully on to ten pre-soaked wooded skewers and chill for up to a day.

Step 2:
For the butter, finely grate or chop half the hazelnuts (grating gives the nuttiest flavour), then roughly chop the rest. Tip into a small pan with the butter, parsley and a little seasoning, then set aside.

Step 3:
When ready to serve, melt the hazelnut butter in the pan. Heat a griddle pan or barbecue, then brush the langoustines with the olive oil. Griddle each skewer for 1–2 minutes, turning, until pink and cooked.

Step 4:
Pile the skewers on to a platter, pour half the hazelnut butter over the langoustines, then serve the rest in a small bowl on the side for dipping.

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