February 24, 2017

Chile And Garlic Langostinos

Recipe: Dan Goldberg, Andrea Kuhn, and Jody Eddy

Try this recipe for Chile And Garlic Langostines from Cuba! Recipes And Stories From The Cuban Kitchen.
CubaThese langostinos pack a little more heat than would typically be found in Cuba; if you prefer to temper the heat, substitute red chile flakes or freshly chopped jalapeño for the habanero. A robust dose of lime juice enlivens the dish, and the freshly chopped parsley provides a garden-fresh finishing note.


  • 6 tbsp unsalted butter
  • 8 cloves garlic, coarsely chopped
  • 3 pounds whole fresh langostinos, cleaned, rinsed, and drained
  • 6 tbsp coarsely chopped fresh parsley
  • 1 jalapeño, stemmed, seeded, and minced
  • ½ habanero, stemmed, seeded, and minced
  • 2 tbsp freshly squeezed lime juice
  • Salt and freshly ground pepper


Yield: Serves 4

  1. Melt the butter in a large skillet over medium-high heat. Add the garlic and sauté until fragrant, 1 to 2 minutes. Add the langostinos and toss with the garlic butter. Cook until no longer translucent, 7 to 8 minutes.
  2. Add the parsley, chiles, and lime juice and stir to combine. Cook for 1 more minute to meld all the flavors. Season to taste with salt and pepper.

Photography copyright 2016 by Dan Goldberg


Reprinted with permission from Cuba!, by Dan Goldberg, Andrea Kuhn, and Jody Eddy, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.