Langoustines with a Garlic and Parsley Glaze

Fishboxer Melanie Marks from London

Ingredients

Langoustines from your Fishbox

Garlic, crushed

Fresh parsley, chopped

Butter

Method

1. Cut your langoustines down the middle and rinse under the tap to de-vein.

2. Heat a pan and add a knob of butter. Once the butter’s melted add the garlic and parsley and cook gently.

3. Place the langoustines shell down in the pan and cook for 2-3 minutes. Turn over (flesh side down) and cook for another minute. 

4. Serve straight away and add the parsley and garlic glaze to the langoustines for extra yumminess.