🧂 Ingredients
- 500 g Langoustines(peeled and deveined)
- 2 tbsp Olive oil
- 1 oz Butter
- 2 cloves Garlic(minced)
- 2 tsp Fresh basil(chopped)
- 1 tsp Lemon zest
- 1 tsp Orange zest
- to taste Salt
- to taste Black pepper
- 2 cups Mesclun greens(for serving)
👨🍳 Instructions
- 1
Prepare the langoustines: peel and devein them. Rinse under cold water and pat dry.
- 2
Season the langoustines with salt and pepper.
- 3
Heat olive oil and butter in a large skillet over medium-high heat.
- 4
Add the langoustines to the hot skillet and sauté for 2-3 minutes per side, until lightly browned and cooked through.
- 5
Add the minced garlic, lemon zest, and orange zest to the skillet. Sauté for another minute until fragrant.
- 6
Stir in the chopped fresh basil.
- 7
Remove the skillet from the heat and serve the langoustines immediately over a bed of mesclun greens.
💡 Pro Tips
- ✓Ensure langoustines are fresh for the best flavor.
- ✓Do not overcook the langoustines, as they can become tough.
- ✓A splash of white wine can be added to the pan after cooking the langoustines for extra flavor.
🔄 Variations
- Add a pinch of red pepper flakes for a touch of heat.
- Serve with a side of crusty bread to soak up the delicious pan juices.
- Substitute shrimp or prawns if langoustines are unavailable.