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

In Spain, shrimp are almost always served in their shells, even when sauced. The shells provide the flavor of the sea and keep the meat moist. This dish has the shells removed but do salt the shrimp for 10 minutes before using to bring out its flavor. This dish is easy to make and is equally wonderful for weeknight meals or fancy dinner parties.

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Course: Appetizer, Lunch, Main Course

Cuisine: Spanish

Prep Time: 15

Cook Time: 6

Total Time: 21

Servings:

Author: My Hungry Traveler

Equipment

Skillet or casserole
Colander

Ingredients

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

Instructions

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.