One of the brightest representatives of the water world is langoustine. This one of the subspecies of crustaceans is very similar to the spiny lobster. Among fishermen and culinary specialists, langoustine is known by the names: scampi, Dublin shrimp and Norwegian lobster. To imagine the type of langoustine, you should dream up a little, imagine a lobster that has signs of a lobster. But the size of the langoustine is much smaller than relatives from the depths of the ocean; even ordinary pond crayfish will bypass it in size. It has five pairs of legs, and the claws are slightly elongated and thin. The shell tapers towards the bottom, the color is mostly pink or bright orange. Langosteen grows up to a maximum of 25 centimeters in length, although in most cases, these are individuals fifteen centimeters long. Lobsters live in the Mediterranean Sea and in the eastern waters of the Atlantic Ocean. Caught in the waters of Spain, Belgium, Italy, England, Holland and many others. They love warm water. In Norway, langoustines are bred in special facilities.

Langoustines with rosemary

This recipe for cooking langoustine is quite simple and does not require much time. With the help of such a recipe, even a schoolboy will cook langoustine.

You will need:

• Langoustines 2-5 pcs.
• Rosemary 3-4 sprigs
• Olive oil

Let's take it in order:

1. We take langoustines and cut them with a well-sharpened knife along the length of the ridge (do not reach the end).
2. Prepare a baking sheet (lined with foil).
3. Put the pieces of langoustines on a baking sheet.
4. Sprinkle rosemary sprigs on top.
5. Drizzle with olive oil.
6. We send a baking sheet with langoustines to the oven.
7. We turn on the “grill” mode and wait ten minutes.
8. We take out the langoustines, put them in a bowl, drip oil (olive) and lemon juice there.

Langoustines should be served hot, before that you should decorate with lemon slices.

Langoustines, boiled and frozen

Dublin shrimp meat is a delicacy. And this is not only because of its excellent taste, but also due to the large number of nutrients included in it. The proposed salad recipe is very nutritious and healthy, so that it turns out, you should take the following products:

• Olive oil 50 g
• balsamic sauce 50 g
• Mustard 30 g
• Celery 3 pcs.
• bell pepper 2-3 pcs.
• Tomatoes 2-3 pcs.
• Salad 3 pcs.
• Langoustines 4 pcs.
• Rosemary 3 sprigs
• Pepper to taste
• Salt to taste
• Orange juice 4 tbsp

Cooking process:

1. First you need to make a mustard dressing. You will need to mix the olive oil and balsamic sauce. Add the mustard to the mixture and stir.
2. Cut the celery into squares.
3. We take bell pepper (multi-colored), remove the top layer from the tomato and cut everything into squares too.
4. Pour the chopped types of vegetables into a deep bowl, lay out the leaves of the Frize lettuce.
5. Pour the dressing into the bowl and mix everything.
6. Next, thaw the langoustines and remove the shell.
7. Marinate crustaceans in a composition of finely chopped rosemary, pepper, olive oil, orange juice and salt (15 minutes).
8. We put the cooked langoustines in a bowl with other products, on top of lettuce leaves. You can apply.

If you want to surprise your relatives or, perhaps, friends, with some exotic dish, then such a recipe will definitely not be superfluous.

To prepare this dish you need:

• Black radish 25 g
• radish (normal) 25 g
• Green radish 35 g
• Daikon 10 g
• Langoustines 4 pcs.
• Thyme 1 tsp
• Salt 1 tbsp.
• Garlic 3-4 teeth
• Honey 2 tbsp
• Beetroot 1 pc.
• Turmeric 1 tbsp
• Lecithin 1 p.
• Wasabi to taste

Cooking in the following way:

• Take a black radish and an ordinary radish and cut into thin rings.
• You will also need a green radish, it must be cut into large pieces.
• Pickled daikon chop into thin circles. All vegetables should eventually differ from one another in structure and size.
• Langoustines should be boiled in water with a composition of thyme, salt and garlic.
• We separate the finished langoustines from the claws (they will be used for decoration), cut the meat into pieces.
• One serving of daikon should be boiled in water with honey.
• The second portion is boiled in water with beetroot juice (one cup).
• For green radish, pour salt with turmeric into the water and cook.
• We dissolve lecithin, wasabi in water, then beat with a mixer and get the sauce.
• In conclusion, we take the necessary dishes, pour the sauce on it, put the vegetables (pyramid) and langoustines on top. For beauty, put claws around the edges and sprinkle everything with greens.

Any hostess can easily prepare this gorgeous langoustine soup.

For it you will need:

• Fennel 0.5 pcs.
• Carrot 1 pc.
• Onion 1 pc.
• Vegetable oil 2-3 tbsp
• Garlic 2 tooth
• Sea bass 2 pcs.
• Langoustines 10 pcs.
• Water 2 l
• Turmeric to taste
• Tomatoes 2 pcs.
• thyme to taste
• Parsley to taste
• Bay leaf to taste
• White wine 200 g

The cooking process is simple:

1. Take fennel and carrots, chop finely with a knife.
2. Do the same with the bow.
3. We heat a couple of tablespoons of oil in a saucepan, and fry the vegetables until golden brown.
4. At the end of frying, add garlic there for a better smell.
5. We take sea bass and cut into large pieces with langoustine meat and send to vegetables.
6. We fill the pan with water, put turmeric there and cook for about 10 minutes.
7. Finely chop the tomatoes and add to the soup.
8. Pour thyme to taste and put parsley, bay leaf.
9. Add white wine to the saucepan.
10. We reduce the fire and cook for another 30 minutes.
11. At the end, grind all the contents in a blender, pepper and salt.

Puree soup is served with olives and pieces of herbs.

If you managed to buy good Argentine langoustines and you do not know how to cook them, cook according to this recipe. Marinade for langoustines is very tasty, ideal for grilling langoustines.

Prepare the items on the list. Defrost the langoustines first, put them in a colander so that all the water is gone.

Peel the ginger, grate on a fine grater along with garlic, put in a deep bowl. Squeeze out the lemon juice.

Add soy sauce and olive oil, ground black pepper and finely chopped hot pepper. If desired, you can add a little sea salt to taste. Stir the marinade until smooth.

Put the langoustines in the prepared marinade.

Gently toss to coat all the langoustines with the marinade. Stir occasionally to marinate evenly. Leave to marinate for at least an hour.

Heat the grill pan, fry the langoustines for 2-3 minutes on each side, depending on their size and weight.

Ready langoustines are best served hot.

Serve grilled langoustines with your favorite sauce, I had a store-bought hot seafood sauce and it makes the dish especially tasty with it.

Shops sell mostly boiled-frozen shrimp. You need to know how to cook this delicacy correctly, otherwise you can spoil the dish. If overcooked, they will lose their flavor and become "rubber".

How to cook frozen shrimp

Unique seafood. It can be used as a separate dish or as an ingredient in salads or soups. There are subtleties of preparation:

• Defrost in warm water. It is not recommended to do this in the microwave or boiling water.
• Nuance. The smaller the clams, the less you need to keep them in boiling water. For example, “royal” ones are cooked for 10 minutes, and “Black Sea” ones are only 5. Unpeeled ones are thermally processed for 5 minutes longer than peeled ones. Fresh boiled from 7 minutes, boiled no more than 3 minutes.

Of the recipes, one can be distinguished, which is considered to be a classic.

Classic recipe

• Before cooking, you should carefully look at whether they are raw or already heat-treated. Based on this, you need to navigate how much to cook in time. As a rule, the information is indicated on the packaging.

Pour warm water into a 3 liter saucepan. Salt, add 5-6 peas of allspice, bay leaf, cloves and squeeze the juice of half a lemon. After the marinade boils, lay out the seafood. It is important that they float freely when mixed. About the cooking time is written above.

How to cook fresh shrimp in shell

When choosing these seafood, determine if they are raw or cooked. Raw - the head and shell will have a specific gray-green tint. The most commonly sold raw are the king and brindle species. They are slightly larger than other varieties.

Recipe "Fragrant"

Pour twice the volume of seafood into a pot of water. Put half of it on slices of chopped lemon, parsley, a few peas of pepper, salt and a chopped onion head in two. Wait for the water to boil. Then put the clams and chopped greens into the pan with the marinade. In the process, periodically stir the contents, but do this carefully, as the shrimp are very fragile. The color will tell about the readiness. Ready - acquire a pink or reddish hue and float. Drain them in a colander and let the rest of the marinade drain. Remember that you need to cook raw for no more than 10 minutes, and if they are not large, then 6-7.

How to Boil and Serve King Prawns

The cooking time is 2 times longer than that of small species. Readiness should be determined visually. Get a uniform deep pink color, closer to red. The optimal cooking time is 8-10 minutes. It is important not to overdo it, otherwise they will become “rubber” and tasteless.

In terms of taste, “royal” ones practically do not differ in any way, they are easier to clean. They break less often and do not lose their integrity.

How to cook frozen tiger prawns

They got their name because of their color. Black stripes on a light shell leave no doubt what kind of seafood lies in front of you.

Classic recipe

Bring water in a saucepan to a boil, season with salt. To add flavor, add a few allspice peas and a few garlic cloves. Pour pre-thawed and well-washed shrimp into boiling water and, stirring, boil for 5 minutes. You do not need to cook longer, otherwise they will lose their taste. Properly cooked - juicy and tender. They literally "melt in your mouth".

How to cook langoustine shrimp

Traditionally boiled in salted water. Pre-soak for 30 minutes and rinse well. The readiness is indicated by the bright red color of the front of the shell. On average, cook for 20 minutes. Langoustines are considered the largest and therefore many seafood lovers prefer to buy them. In addition to the traditional cooking method, there is another recipe. Fans of original dishes can try cooking langoustines in wine.

With added wine

Thoroughly washed langoustines are placed in a saucepan containing boiling wine mixed in equal proportions with water. Salt and pepper. Add finely chopped carrots and onions. After 15-20 minutes put on a plate. Add lemon juice to the saucepan. There is no need to add lemon. After a little wine remains, add butter and simmer a little more. Pour our langoustine with the resulting mass.

How to cook Black Sea shrimp

Many gourmets are considered the standard of taste. You rarely see them for sale. Those who have tried them at least once note a particularly deep specific taste. In order not to spoil their gastronomic qualities during cooking, a minimum of seasonings is used. Most often boiled in salt water with bay leaves and 5-6 peppercorns. Nothing else is put in the pan. 7 minutes is enough time. After they acquire a red tint, they are removed from boiling water.

How to boil shrimp for beer

Undoubtedly, this product is ideal for beer. Most fans of this foamy drink know about it.

With added beer

We will cook thawed seafood directly in beer. To do this, first put them in a saucepan, pepper, salt, add dill seeds and coriander. And then pour a bottle of light beer. Everything should be infused for 2 hours. Next, place the saucepan on the stove and bring to a boil. Cook for no more than 1 minute, and best of all, without letting the beer boil, turn off the fire. Then let stand for another 10 minutes. We take them out on a plate and serve them on the table.

How to cook peeled shrimp

Such seafood is often used to make salads. Suitable as an ingredient for sushi. But in order for the dish to have an excellent taste, it is necessary to correctly calculate the cooking time. The peeled ones are dipped into boiling water for one minute. Longer is not recommended - they will lose their taste. Marinade recipes for them are the same, the water is salted weaker. The calculation is for 1 liter of liquid 20 grams of salt.

classic soup recipe

A favorite dish of gourmets. In order to prepare such a dish, you do not need to have any special cooking skills.

Bring the water to a boil, set the fire to medium. Add thoroughly defrosted, peeled and washed seafood. We cut off the peel of the tomato and, cutting it into small cubes, send it to the pan. We crush the garlic (3 cloves) and chop the dill. Everything is in the pot. Last - we fall asleep long-grain rice (2 tablespoons). Don't forget to add salt and bay leaf. Mussels can also be added to this soup. It won't spoil the dish at all. Mussels are prepared in the same way. While the broth with seafood boils, we take a frying pan. Saute finely chopped onion with tomato paste in oil. Then add this mass to the soup. Sprinkle with herbs on top. The soup should not be thick. It is cooked until the rice is ready. Even the most gastronomic picky eaters will like this dish.

How to cook shrimp in a slow cooker

In a slow cooker, not only all vitamins and minerals will be preserved, but also proteins. Well-washed seafood is placed in a thicket of a multicooker for steaming, salted and sprinkled with seafood spices on top. Set the "steaming" mode and cook for 10 minutes. For boiled ice cream, 5 minutes is enough.

How to cook shrimp in the microwave

A simple and savory recipe. Unpeeled raw shrimp are taken and poured with a glass of soft beer. Naturally, seafood must first be completely thawed and washed. Next, add a tablespoon of lemon juice to the beer and salt. We put it in the microwave, turn it on at full power, press the time for 7 minutes. After the allotted time has expired, take out the container and pour another half glass of beer. Mix gently and put back in the microwave for 5 minutes. If the product has acquired a uniform pink color, then less time is needed. We take out the finished seafood, drain the rest of the beer and serve it to the table.

How to cook shrimp in a double boiler

Many nutritionists and professional chefs advise cooking these seafood exclusively in a double boiler. So they retain their taste and smell as much as possible. Cooking in a steamer is easy. Shrimps are washed and placed in a double boiler. Sprinkle them on top with salt and pepper. Cooking time boiled - 4 minutes, raw - 7. After cooking, they have a rich taste and appetizing aroma.

The benefits of boiled shrimp

This is a dietary, low-calorie product that is part of many therapeutic diets. Recommended for people suffering from diseases such as rheumatoid arthritis, asthma, pneumonia. Shellfish are tasty, contain many useful minerals and vitamins. The richest source of iodine, zinc, calcium, potassium, polyunsaturated acids and proteins. The average calorie value is 95 kcal per 100 g. The advantage of the product is that it retains its usefulness after heat treatment. After cooking, they are also rich in cholesterol, which, importantly, is completely eliminated from the body.

Video: how to cook and peel boiled-frozen shrimp