Griddled langoustines with hazelnut butter

Langoustines, or Dublin Bay prawns, make a great starter. You can make this ahead for a fuss-free seafood feast

  • Prep:15 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 222
  • fat 16g
  • saturates 7g
  • carbs 1g
  • sugars 0g
  • fibre 1g
  • protein 19g
  • salt 0.7g


  • 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


  1. 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.

  2. 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.

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