Langoustines with Pesto
by Editorial Staff
Hearty and wholesome, and they look smart on a platter. Pesto langoustines are the perfect appetizer for a dinner party.
Ingredients
- Langoustines – 800 g
- Pesto sauce to taste
- Lime – 1 pc.
- Olive oil (if desired, you can make oil with red pepper)
Directions
- Defrost frozen langoustines and rinse in cool water.
We will make an incision along the back of each langoustine (see photo). Make an incision along the tail, remove the intestine. Repeat this procedure with all langoustines. It is very convenient and quick to make cuts with kitchen scissors: zip-zip is done, zip-zip is done. - As you cut, fold the langoustines into a suitable shape, in which we will send them to the oven very soon.
- We fill each incision with pesto sauce to taste using a special syringe.
- The dishes can be drizzled with olive oil or not.
Send the langoustines with pesto sauce to the oven preheated to 200 degrees for 10 minutes.
- After 10 minutes, remove our langoustines with pesto from the oven, sprinkle with lime or lemon (whichever you like) to taste.
Enjoy your meal!
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