Best Warm Langostino Salad Recipes

20 Best Langostino Recipe Collection For Seafood Lovers image

Provided by insanelygood

Number Of Ingredients 20

Warm Langostino Rolls with Truffle Butter
Langostinos in Sherry Cream Sauce
Langostino with Garlic Herb Butter
Langostino Mac and Cheese
Langostino Alfredo
Lobster Sushi Rolls
Angel Hair with Langostino Tail Sauce
Langostino Ceviche
Langostino and Andouille Sausage Empanadas
Langoustine Étouffée
15 -Minute Creamy Lemon Pepper Parmesan Pasta with Langostino
Langostino Gumbo
Zucchini Linguine with Langostinos and Lobster Sauce
Langostino Salsa
Langostino, Corn and Chickpea Soup
Langostino Cobb Salad
Cajun Eggs Benedict
Langostino Risotto
Garlic Chive Pesto Pasta with Langostino Lobster
Hot Lobster Dip

Steps:

Nutrition Facts :

Montauk Seafood Salad image

Provided by Ina Garten

Time 35m

Yield 6 servings

Number Of Ingredients 18

8 cups water
1/2 cup white wine vinegar
1 tablespoon kosher salt
1 1/2 pounds large shrimp (25 to 30 shrimp), peeled and deveined
1 pound sea scallops (10 to 12)
3 pounds fresh mussels in the shell, scrubbed and beards removed
1 cup good olive oil
1/2 teaspoon whole fresh thyme leaves
1 teaspoon minced fresh garlic
2 lemons, zested
1/4 cup freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 tablespoons Champagne or white wine vinegar
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup medium-diced celery (2 stalks)
3 tablespoons chopped fresh parsley leaves
Thinly sliced lemon, for garnish

Steps:

To cook the seafood, combine 8 cups of water with the white wine vinegar and salt in a large saucepan and bring to a boil. Add the shrimp and cook for 2 minutes only. Remove with a slotted spoon. Bring the water back to a boil and cook the scallops for 4 to 5 minutes, until cooked through. Drain.
Bring 1/2 cup of water to a boil in the same saucepan and toss in the mussels. Return to a boil, cover, and steam for 3 to 5 minutes, until they're all opened. (Discard any that remain unopened after 5 minutes.) Drain. Remove the mussels from the shells and discard the shells. Drain all the cooked seafood and place it in a large bowl.
To make the sauce, heat the olive oil in a medium saute pan and add the thyme, garlic, and lemon zest. Cook over low heat for 1 minute. Off the heat, add the lemon juice, mustard, vinegar, salt, and pepper. Pour the hot vinaigrette over the seafood.
Add the celery and parsley and toss well. This salad can be served immediately, but it is best when allowed to sit, refrigerated, for 1 to 2 hours. Sprinkle with salt and toss with sliced lemon.

Warm Langostino Salad image

Provided by Jo Zimny @EmilyJo

Number Of Ingredients 7

1 tablespoon(s) coconut oil
2 1/4 medium green onions (scallions)
4 large white button mushrooms (sliced)
1-10 oz. package(s) frozen langostino (1 used 1/2 the package)
2 tablespoon(s) good mayo, i used vegenaise
- fresh cracked black pepper
2 cup(s) mixed baby greens

Steps:

Heat the coconut oil on med high in a non-stick skillet. Chop and saute the mushrooms until just soft, add the green onion, saute another minute.
Add the Langostino, saute until they are soft and warmed through, about 2 minutes.
Add the Mayo. Mix all the ingredients together.
Put over the baby greens and serve warm.
Enjoy!