Langostino Tails - Ideas?

[armel]

I am currently thawing a package of langostino tails that I bought from Trader Joe's.

I have a friend coming for dinner tomorrow night and decided that I would make something with them. Not sure what yet.

Anybody have ideas? We will be walking before we come back to eat. So ideally it has to be something that takes 30 minutes or less from start to finish.

I can do some prep work before we walk but not a lot.

[gabbyh]

OMG...I had the most fabulous spinach salad with langostinos, balsamic glazed caramelized onions, and feta at my favorite on-the-water restaurant for lunch last week...it was wonderful! Not sure how it was made, but the combo of flavors from the sweet meat of the langs, and the tart balsamic, plus the tang of the feta had my mouth screaming more, more ,more!

~Gail

[armel]

Originally Posted by gabbyh

OMG...I had the most fabulous spinach salad with langostinos, balsamic glazed caramelized onions, and feta at my favorite on-the-water restaurant for lunch last week...it was wonderful! Not sure how it was made, but the combo of flavors from the sweet meat of the langs, and the tart balsamic, plus the tang of the feta had my mouth screaming more, more ,more!

~Gail

interesting . . . i had decided on lamb lettuce with sauteed langoustine with orange segments and an orange-balsamic vinaigrette.

Now after reading this, i am thinking of including feta cheese. i like the idea of balsamic glazed caramelized onions . . . just not sure i want to take the time to do that. I was considering adding in some pancetta . . . sauteeing that with the langoustine.

[Kahlico]

The only thing I have to add is -- are the Langostino Tails precooked or raw? If they're precooked, I'd just toss the tails with the dressing straight into the salad. Or do a very light saute just to warm them, as too much cooking will rubberize them.

I tried to make Cheviche out of some precooked Langostino Tails, and leaving them in the lime juice too long turned them rubbery. Blech.

[armel]

Yes, they are pre-cooked.

I figure the sauteeing them really briefly at the end before I add them to the salad is the way to go. It is just that for some reason cold langoustines do not sound appealing to me. So I am going to try to do a light saute . . . without doing damage. <fingers crossed>

[gperls]

You could fry them in a light tempura batter for about a minute and then dip in melted butter or duck sauce.