Pan-Fried Langoustines with Winter Vegetables Recipe

Ingredients:

• 16 langoustines
• 2 red onions, cut into wedges
• 2 parsnips, peeled and chopped into chunks
• 2 carrots, peeled and chopped into chunks
• 1/2 butternut squash, peeled and chopped into chunks
• 4 garlic cloves, crushed
• 1/2 lemon, juiced
• 2 tbsp. olive oil
• 2 tbsp. butter
• Salt and pepper to taste

Instructions:

1. In a large bowl, mix together the langoustines, onions, parsnips, carrots, butternut squash, garlic, lemon juice, olive oil, salt, and pepper. Toss to combine.
2. Heat up a large skillet over medium heat and add the butter. Once the butter has melted and has started to bubble, add the langoustines and vegetables. Spread everything out as evenly as possible before letting it cook for around 5-7 minutes, or just until the vegetables start to become tender.
3. Using a spatula, gently flip over the langoustines and vegetables to cook the other side. Cook for another 3-5 minutes until the langoustines are beautifully golden and vegetables are fork-tender and nicely caramelized.
4. Once done, remove from the heat and evenly transfer the langoustines and vegetables to plates. Spoon extra sauce over everything. If desired, garnish with chopped parsley and serve!

Verdict:

This recipe is a perfect dish for a special occasion. The langoustines are beautifully tender and have a sweet, slightly salty flavor that pairs perfectly with the caramelized winter vegetables. The combination of herbs and garlic makes this dish even more aromatic and flavorful.

Serving Suggestions:

Serve the Pan-fried langoustines with winter vegetables warm and garnish with chopped parsley. This recipe is perfect to enjoy with a glass of white wine and some crusty bread. Enjoy!