Langostinos are not langoustes (spiny lobsters) despite a similar name (in Spanish, lobster is called langosta). Also, langostinos are sometimes confused with Norwegian lobsters called langoustines. Langostinos are actually prawns which, in turn, are basically extra-large shrimp (shrimp are gambas in Spanish). Eat them bathed in the garlicky lemon sauce they are often served swimming in, known in Spain as Gran Mason for a special treat.
Langostinos Gran Meson- Prawns in Garlic Sauce
- Skillet or casserole
- ½ cup Olive oil
- 1 tsp Red chili pepper flakes
- 6 cloves Garlic, lightly crushed and peeled
- 1½ lb Uncooked extra-large shrimp with-or-without shells, fresh or frozen
- Kosher salt
- 1 tbsp Parsley, minced
- 1 medium Lemon, juiced
- 8 Bay leaves
- 2 tbsp Onion, minced
- Rinse shrimp in a colander. Pat dry, sprinkle with salt and leave for 10 minutes. Heat oil in shallow casserole and add hot pepper, garlic,bay leaves, and onion until onion starts to brown slightly.
- Dry shrimp and stir into the onion-garlic mixture, cover, and cook for about 5 minutes. Shrimp should be cooked through but not dried.
- Sprinkle with lemon juice and parsley. Serve with a side salad with a light vinaigrette, and crusty bread for dipping.