Olive Magazine
Grilled paprika langoustines with roast garlic aïoli

Grilled paprika langoustines with roast garlic aïoli

Published: July 15, 2017 at 10:01 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Try our gluten-free grilled paprika langoustines with roast garlic aïoli. This recipe is finger-licking good and easy to make in big batches, perfect for a crowd

Nutrition:
NutrientUnit
kcal572
fat51g
saturates6.8g
carbs0.9g
sugars0.5g
fibre1.7g
protein26.4g
salt0.6g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 8 (around 500g) raw langoustines
  • olive oil
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 lemon, wedged to serve

Aïoli

  • 3 garlic cloves, skin on
  • 1 egg yolk
  • 125ml sunflower oil
  • a squeeze lemon juice

To serve

  • dressed rocket
  • crusty bread

Method

  • STEP 1

    To make the aïoli, heat the oven to 200C/fan 180C/gas 6. Put the garlic cloves on a piece of foil, drizzle with 1 tbsp of olive oil and season.

  • STEP 2

    Make a parcel of the foil and roast in the oven for 30 minutes until the garlic is really soft. Cool.

  • STEP 3

    Bring a pan of water to the boil and blanch the langoustines for 1-2 minutes.

  • STEP 4

    Once cool, put each langoustine belly-side down on a chopping board and carefully cut in half lengthways.

  • STEP 5

    Squeeze the garlic cloves out of their skins and add to a food processor with the egg yolk and a pinch of salt.

  • STEP 6

    Whizz briefly, then slowly drizzle in the sunflower oil, starting very slowly at first. Season with pepper and lemon juice.

  • STEP 7

    Heat the grill to high. Add the langoustines to a large bowl and drizzle with 3 tbsp of olive oil, scatter over the paprika and cayenne, add a large pinch of salt and toss really well.

  • STEP 8

    Put the langoustines on a large baking sheet, cut-side up, and grill for 4-5 minutes until charred.

  • STEP 9

    Pile onto a platter with the lemon wedges and aïoli on the side. Serve with rocket and bread.

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