Recipe

February 24, 2017

Chile And Garlic Langostinos

Recipe: Dan Goldberg, Andrea Kuhn, and Jody Eddy

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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.

Ingredients

  • 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

Directions

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.
Photographer:

Photography copyright 2016 by Dan Goldberg

Source:

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.

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