Griddled Langoustines With Hazelnut Butter

Langoustines, or Dublin Bay prawns, make a great starter. You can make this ahead for a fuss-free seafood feast

• Cooking Time Prep 15 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  222

• Protein

  19g

• Carbs

  1g

• Fat

  16g

• Saturates

  7g

• Fibre

  1g

• Sugar

  0g

• Salt

  0.7g

Ingredients

• 10 Scottish langoustines, heads removed, shelled, and tails left on
• 1 tsp hazelnuts, toasted
• 25g butter
• few parsley leaves, finely chopped
• 1 tsp olive oil
• 10 wooden skewers

Directions

1. Thread the langoustines carefully onto the skewers and chill for up to a day. For the butter, finely grate or chop half the hazelnuts (grating gives the nuttiest flavour), then roughly chop the rest. Tip into a small saucepan with the butter, parsley and a little seasoning, then set aside.
2. When ready to serve, melt the hazelnut butter in the pan. Heat a griddle pan or barbecue, then brush the langoustines with the oil. Griddle each skewer for 1-2 mins, turning, until pink and just cooked. Pile on a platter, pour half the hazelnut butter over the langoustines, then serve the rest in a small bowl for dipping.

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