High-Protein
Pan-roasted Langoustines
30 mins
Easy
1 Serving
Here we take our Hasselback roasted squash, rich in vitamin A and other nutrients and add it to the protein and omega 3 power of pan-roasted langoustines.
Brilliant Bases Used In This Recipe
About This Recipe
In this recipe, we take our Hasselback roasted squash, full of mood-boosting vitamin A and other nutrients, and add it to the protein and omega 3 power of pan-roasted langoustines.
Langoustines, also known as Dublin Bay Prawns, also have good amounts of important vitamins and minerals such as iodine, selenium, phosphorus, copper and vitamin B12, while butternut squash is packed with mood-boosting nutrients such as magnesium, potassium, manganese, vitamin A and B vitamins.
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Ingredients
1 Hasselback-cut squash head (around 100g/4oz)
6 langoustines
1tsp olive oil
2tsp butter
Salt and pepper
75g/2.6oz chimichurri sauce
Nutrition Per Serving
Calories
503
Fats
15G
Carbs
13G
Protein
31G
Method
Pre-heat the oven to 180C/360F (fan) or 220C/430F (convection)
If not pre-prepared, prepare a Hasselback squash as per the video below
Place the Hasselback squash on an oven tray and add to the oven to warm
Heat a shallow frying pan on a medium to high heat and add a splash of oil
When hot, add the langoustines and cook on one side for 3-4 minutes
Do not shake the pan
Flip the langoustines over, turn the heat down, add the butter and cook out gently for 3-4 minutes, spooning the foaming butter over the top
Once the Hasselback squash is hot, plate as per the video, placing the squash first and then topping with the langoustines that sit neatly in the fanned Hasselback.
Spoon over the pan juices
Finish with the chimichurri sauce and serve with a choice of garnishes such as sliced red chillies, spring onions and coriander
