Close
Spanish
00:10:00
00:03:00
00:13:00
5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2025/06/barbecued-langoustines-with-pepper-vinaigrette.jpg

Barbecued Langoustines with Pepper Vinaigrette

  • Serves 4 people
  • Complexity Easy
Prep
Prep time
10 mins
Prep
Cook time
3 mins
Prep
Total time
13 mins
SHARE Facebook WhatsApp Copy

Ingredients

  • 24 fresh langoustines, split in half lengthways
  • 1 lemon, cut in half
  • Sea salt
  • For the agua de lourdes:
  • 50ml light olive oil
  • 1 garlic clove, peeled and crushed into a puree
  • 15ml cider vinegar
  • 15ml lemon juice
  • Salt
  • For the pepper vinaigrette:
  • ½ red pepper, finely diced
  • ½ green pepper, finely diced
  • 2 banana shallots, peeled and finely chopped
  • 1 tbsp Dijon mustard
  • 3 tbsp cider vinegar
  • 9 tbsp of light olive oil
  • A pinch of caster sugar
  • Sea salt and pepper

Introduction

Nothing beats the flavour of barbecued langoustines. In this recipe, we pair them with a mixed pepper vinaigrette made with Dijon mustard, cider vinegar and extra virgin olive oil that pairs perfectly with the sweet prawns.

Method

  1. In a large bowl, combine the vinegar and mustard and whisk vigorously while adding the olive oil on steady stream until fully combined and you have a thick vinaigrette, you can add some cold water to adjust the consistency. Add the finely chopped peppers and shallots and mix well. Season with salt, pepper and a pinch of sugar and set aside.
  2. For the agua the Lourdes, combine all the ingredients in a clean spray bottle and mix well.
  3. Pre-heat your barbecue.
  4. Place the langoustines in a wire fish rack, season with salt and spray with the agua de lourdes. Cook flesh down for 2 minutes, turn over, spray again with the agua de Lourdes and cook for 1 minute before taking out. While the prawns are cooking you can also barbecue the lemon halves on the side until their flesh is charred.
  5. To plate, place the barbecued langoustines and lemon halves in a large platter, spoon the pepper vinaigrette all over the langoustines and serve.

    Shop Ingredients

    Añana Salt Flakes
    Add to basket

    Añana Salt Flakes

    £4.90
    Senorio de Vizcantar
    Add to basket

    Senorio de Vizcantar

    £19.90
    SHARE Facebook WhatsApp Copy

    Similar recipes

    Red Mullet with Carabinero Prawn Bisque
    • Time 1hr 35 mins
    • Serves 4 people
    Red Mullet with Carabinero Prawn Bisque
    Carabinero Prawn Ceviche
    • Time 35mins
    • Serves 4 people
    Carabinero Prawn Ceviche
    Prawns with Garlic and Lemon
    • Time 10 mins
    • Serves 2 people
    Prawns with Garlic and Lemon
    Basco 10

    Do you want 20% OFF your first order?

    Sign up to receive your discount code to use straight away today!

    *This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 20% discount if you forget to use it on your first order, you can always use it on your second!

    Copyright © Grey Pearl Limited • Privacy Policy • Terms & Conditions • Service Update
    Tick Added to Basket
    Product