Langostino

Langostino.

Prawns? Lobster? Crab?

Langostino are actually closely related to soft-shelled crabs, though are generally prepared in the same manner as shrimp and prawns. Cooked langoustino pair brilliantly with white wines (thin Chenin Blanc and Riesling), since they are light and sweet in flavor.

A few methods to cook...

Before any type of cooking, be sure that langostino wiped dry and resting at room temperature...

Broiling
Preheat broiler and place langostino in a large bowl. Toss in a mixture of salt, freshly ground black pepper, pinch of cayenne pepper or smokey paprika, lemon juice and either melted butter or extra-virgin olive oil. Spread the langostino out evenly on a baking sheet and allow to broil for about 3-4 minutes (until bright red). Serve immediately with fresh lemon juice and/or clarified butter.

Boiling
Fill a large saucepan half-way with cold water. Season with salt and bring to a boil. Add the langoustine and boil for about three minutes (will turn a deep red-color). Drain and quickly transfer the langostino to a bowl of ice-cold water (will stop the cooking process). Pat the langostino well to dry, then serve.

Sautéing
Heat a few Tbsp of extra-virgin olive oil or butter on a sauté pan, then add the langoustino. Allow to cook for 2-3 minutes, tossing regularly to cook all sides. Season with salt, pepper, fresh lemon juice and a pinch of cayenne pepper. Serve immediately with a side of lemon, clarified butter and/or freshly chopped chives/parsley.

When sauteing langostino, an easy sauce to accompany the dish:
After sautéing the langostino, remove from the sauté pan, then allow 1 Tbsp butter to melt. Add finely chopped shallots and allow to sweat until soft (about 5 minutes) on a medium heat. When no longer crunchy, turn the heat to high and deglaze with a white wine (about 1/4 cup of Chenin Blanc/Riesling). Allow to reduce by 1/2, then add 1/2 cup of stock - vegetable or fish. Allow to reduce by 1/2 again, then remove from the heat and add 1 Tbsp butter. Gently shake the butter into the sauce, then season with salt and pepper... serve with sautéed langostino.

Langostino fair well when tossed in pasta or quinoa. Ceviche is another brilliant use for the sweet faux-soft crabs.

A healthy and quick langostino salsa (guilt-free, mind you):
1 pound boiled langostino - rough chopped
4 roma-style tomatoes - seeded and small diced
1/2 purple onion - small diced (about 3/4 cup)
2 cloves garlic - minced
1/2 cup cilantro - freshly chopped
1/2 avocado - small dice
1 jalapeno - chopped fine (seeded if you want less heat)
Juice of 1 lemon and 1 lime
Zest of 1/2 lemon
Salt and pepper, taste
Smoked paprika - pinch
Cayenne pepper - pinch

Mix all ingredients together, then cover and chill in the refrigerator for about 30 minutes, in order for all flavors to infuse. Enjoy with tortillas, pita chips, atop fish or simply as is!

"All cooking is a matter of time. In general, the more time, the better." -John Erskine

Agreed... though I may substitute "love" for "time" -

"All cooking is a matter of love. In general, the more love, the better." - sb

Love y'all!