Griddled langoustines with hazelnut butter

10-30 minutes 2 servings 400 kcal or less canapés dublin bay prawns entertaining fish for two hazelnut hazelnuts langoustine langustine nibbles prawns quick romantic seafood starter

N/A

Source

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

Method

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.

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.