Chile And Garlic LangostinosRecipe By: Dan Goldberg, Andrea Kuhn, and Jody Eddy
Try this recipe for Chile And Garlic Langostines from Cuba! Recipes And Stories From The Cuban Kitchen.
These 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
- 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.
- 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.