Langoustines/Scampi

DISTINCTIVE QUALITIES: New Zealand prawns (Metanephrops challengeri) are sweet, juicy, and a true gift from the sea. They may also be known as Norway Lobsters, or Scampi. More like small lobsters than ordinary scampi, this king of shrimp is wild-caught and flash-frozen on their day of catch. No chemicals or preservatives.

BEHIND THE PRODUCT: Langoustinos (with an "o" at the end) are not langoustines (with an "e" at the end!). ‘Langoustino’ is the Spanish word for lobster; while ‘langoustine’ is a specific type of large prawn that is most often used for shrimp scampi. Sustainably caught in the clean pristine waters of New Zealand. Langoustine shrimp present beautifully — unlike lobsters, they retain their beautiful color even when cooked.

SERVING SUGGESTIONS: Some easy langoustine recipes include the following…the healthiest way to eat langoustine is to steam them over heavily salted, boiling water for about 5 minutes or until the tails are opaque. An electric steamer is a great alternative to stovetop steaming. For a fast and delicious meal, simply serve langoustine with melted Échiré butter and your favorite cocktail sauce or remoulade. To eat, break off at the head, squeeze the sides of the tail and slide out the sweet meat, discarding the black vein. You may wish to use a cocktail fork to get every bite! For traditional and impressive langoustine shrimp scampi, pan fry with garlic, butter, and parsley and serve over fresh pasta. Alternatively, cut in half when raw, and bake or grill.

ORIGIN: We regularly procure langoustines  from the North Sea. Our current remarkable catch is from the waters of the North Sea.

STORAGE: Raw. Must be cooked prior to eating. Keep frozen. Thaw by refrigeration for 12-18 hours prior to cooking.

INGREDIENTS: Langoustines (Shellfish)