Grilled Langoustines Istrian Style Recipe
This is an incredibly simple, flavourful and delicious dish that makes seafood lovers very happy eating it; feels a bit like being on a Mediterranean holiday.
It is prepared and cooked in no time, and this recipe proves that cooking fish can be incredibly easy.
The succulent langoustine, with its delicate meat, needs very little work to create a wonderful meal. It is light and fresh, a perfect choice for a dinner party starter or as a main course.
This dish is very much loved and typically found and enjoyed in Dalmatia (Croatia), along the coast of Istria, and in Italy in the regions of Friuli Venezia Giulia and Veneto, and it is in Venice that it is considered a very successful dish.
Along the Slovenian coast, this dish (Škampi na žaru, Scampi alla griglia) would normally be ordered and enjoyed in a seafood-based restaurant to mark a special occasion, as langoustines, although readily available, can be a bit pricey.
I am sharing here my family recipe for this uncomplicated but impressive seafood dish.
Recipe
Ingredients
Serves 4
20 large Langoustines or Prawns from a sustainable source, about 1kg (fresh or frozen)
2-3 Tbsp olive oil
fresh flat leaf parsley, finely chopped
sea salt
black pepper, optional
Method
Wash the langoustines under cold running water and place them in a colander (if using frozen langoustines, make sure you follow the defrosting instructions to defrost the langoustines safely).
Take a pair of kitchen scissors and one individual langoustine in your hand, turn it upside down, facing the soft-shell side of the tail towards you. Insert the scissors at the bottom of the tail and cut through along the length of the entire tail.
With the knife, cut into the flesh to about half depth, so that the langoustine is almost divided into two parts.
This is quite an essential part as will help the langoustines cook throughout, but it will also help to remove the tails from their shells once cooked.
Add the olive oil to a bowl, add the langoustines and toss gently with your hands to coat evenly. Season with a bit of sea salt and toss again.
Heat the griddle pan and place the langoustine, flesh side down, in a single layer, one next to each other. Cook for 4-5 minutes, turning occasionally.
Alternatively, you can pan-fry the langoustines. Gently heat some olive oil in a frying pan, add the langoustines in a single layer and cook for about 4-5 minutes, turning occasionally.
Langoustines tossed in olive oil and seasoned with sea salt can also be barbecued (5-8 minutes).
When the langoustines are cooked, with your preferred method, place them on a dish complete with shell, and dress with more olive oil, fresh finely chopped parsley and season, if desired, with a bit of ground black pepper.
Delicious served as they are, you can make a simple sauce with olive oil, very finely chopped garlic and finely chopped parsley, and drizzle the sauce over the grilled langoustines.
