Langoustines with a smokey tomato sauce
This dish not only looks amazing, the sauce has a beautiful flavour, especially when made with sourdough breadcrumbs. Quite a decadent tapas dish but one worth a go that will certainly wow your guests.
Cooking surfaces
BBQ Temperature
Ingredients
- 5 tbsp sourdough or crusty bread crumbs
- 2 cloves of garlic, chopped
- 2 tbsp tomato puree
- 8 langoustines
- 1/2 glass white wine (Albarino)
- 1.5 cans chopped tomatoes
- 1.5 tsp Sweet Paprika
- Maldon salt (to taste)
- Crushed black pepper (to taste)
- 2 tbsp chopped parsley
- 1 lemon cut into wedges
Method
- Setup your Egg for a direct cook using just the stainless steel grid.
- Using a cast iron skillet, fry the breadcrumbs and garlic for 2 to 3 minutes in the olive oil. Add the tomato puree and fry for 2 further minutes.
- Now add the tomatoes and white wine and stir together. Leave to cook for 2 more minutes.
- Season with salt and pepper to taste.
- Place the langoustines on top of the sauce, and cook for 10 minutes, turning once or twice.
- Add the lemon wedges to the dish and cook for a further 5-8 minutes.
- Garnish with your fresh parsley and serves 2 or 3 per person with a slice of lemon or two and some of the sauce.
Notes:
This is a tapas dish. To eat the langoustines, twist off the tail and peel it like a prawn. They’re a little sharp so be careful.
I like to suck the heads as I squeeze them but some people may be a bit squeamish about this.
You could substitute the langoustines for prawns. In which case cook the sauce for longer without the prawns and only put them in 5 or 6 minutes before the end so they’re not overcooked.
Other ideas for tapas areTortilla – Spanish Omlette
- Padron Peppers
- Roasted chorizo
- Boquerones – fried anchovies although Whitebait are a good substitute
- Chipirones – breaded squid