These langoustines in a silky garlic cream sauce taste like a restaurant dinner, yet come together in about 25 minutes. A quick soy marinade, a fast sear, and a gentle braise in cream give you tender seafood with a rich, garlicky sauce that begs for crusty bread. If you love seafood suppers, you will also enjoy our Fresh Spring Rolls with Salmon.
Ingredients
- Langoustines
- Garlic
- Soy sauce
- Salt
- Fish seasoning
- Butter
- Vegetable oil
- Cream
Instructions
- Marinate the langoustines with soy sauce, a little salt, and fish seasoning.
- While they marinate, peel and slice the garlic.
- Sear the langoustines 2 minutes per side.
- In a second skillet, fry the garlic in butter and oil until golden.
- Add the langoustines to the garlic, pour in the cream, and braise covered for 10-15 minutes.
Tips
- Do not overcook the langoustines during the initial sear; they finish gently in the cream.
- Keep the garlic golden, not dark, so the sauce stays sweet and mellow.
- Serve at once with bread or rice to catch every drop of sauce. For another comforting weeknight main, try our Chicken and Vegetable Stew with Sour Cream, and for general guidance on cooking seafood safely, see USDA.
Nutrition, per 100 g: 62.4 kcal, protein 5.7 g, fat 2.8 g, carbs 3.3 g.