Grilled langoustines with olive oil, lemon and chilli
Καραβίδες στο γκριλ με ελαιόλαδο, λεμόνι και μπούκοβο
Published originally on my blog on 12 November 2015
Sometimes I try to find ways in which to highlight a specific ingredient, or explore a new recipe that will make me appreciate the protagonist of a dish even more. I long to find ways in which to expand my culinary repertoire, my skills and my palate.
And other times, I just want to enjoy the main ingredient in all its glory, all its beauty and simplicity. Especially when said ingredient is langoustines. I have tried a number of recipes featuring langoustines in the past, mainly the classic one of langoustine pasta, I have tried them slathered and sautéed in copious amounts of butter, the French way, but truth be told, this is the only way I fully enjoy them and appreciate them for what they are; juicy, tender, sweet-fleshed crustaceans with incomparable flavor.
Coated in a mixture of rich olive oil, some dried red chilli flakes and a little salt, char-grilled on very high heat for just a few minutes and then dressed with a mixture of olive oil, lemon juice and fresh flat-leaf parsley, they are as simple as it can get, and you know what? They don’t need anything else.
So, when you want to enjoy this type of beautiful shellfish in all their freshness, without any heavy ingredients masking their delicate flesh and flavor, then this is the way to go. Pry them out of their shell, not forgetting the meat inside the heads and those little claws of theirs, take some crusty bread, dunk it in the juices, drink a good glass of chilled white wine and enjoy.
