Spicy Langoustines in Tomato Sauce

I like langoustines.  If you are having people for dinner they can make a dish look very attractive.

These langoustines  come from Scotland and they were so cheap! Apparently the majority of Scottish langoustines are being flown abroad as many English and Scottish people don’t really think much of them.

But they are so meaty and so juicy….. just SO good!

Make sure you don’t overcook them and afterwards mop up the juices with some nice country bread.  Do a “scarpetta” or little shoe as they would say in Italy.

They are ready in just a few simple steps:

• Prep Time : 25 minutes
• Cook Time : 25 minutes

Ingredients

• langoustines – 12
• tomato sauce – 200 ml
• olive oil – 3 tbsp
• salt – to taste
• garlic – 2 cloves
• chilly pepper – 1
• onion – 1
• chopped parsley – 2 tbsp
• white wine – a drop

Instructions

Wash and clean the langoustines, cut the tail and remove the shell around the belly; this will make it easier to peel them.

In a pan stir fry the chopped onion, the garlic cloves and the chopped chilly (to give them a bit of a kick :-)) with 3 tbsp of olive oil.

Add the langoustines and a drop of wine and stir fry them with the onion for a minute, then add the tomato sauce and the chopped parsley and cook for 15 minutes.

They can dress a dish up wonderfully!

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