Monday, June 24, 2013

Langostino Casserole

This was one of my mom's favorite recipes.  The addition of the Sciabica's Lemon Extra Virgin Olive Oil is a real treat.  I know my mom would have loved it.


Langostino Casserole
by Christine

8 ounces langostino, defrosted, drained and patted dry
3 Tablespoons butter, room temperature, divided
6 cloves garlic, minced
1/8 teaspoon cayenne
6 grinds black pepper
1/4 teaspoon kosher salt
1/2 cup plain bread crumbs
Preheat oven to 375°F.  

Butter a 2-cup baking dish with 1 tablespoon butter.  In a medium saute pan, melt the remaining 2 tablespoons butter and 2 1/2 tablespoons Sciabica's Lemon Extra Virgin Olive Oil on medium heat.  Add garlic and cook for 1 minute.  Remove from heat.  Add langostino, cayenne, pepper, salt and gently toss together.  Place into the buttered baking dish.  In a small bowl, mix the bread crumbs with the remaining 1 1/2 tablespoons Sciabica's Lemon Extra Virgin Olive Oil, working the oil in with your fingers.  Sprinkle evenly on top of langostino.

Bake for 20-25 minutes. 

Make sure to have a crusty bread, to enjoy the nice sauce.  

1 comment:

  1. Great recipe. It looks delicious. Have you ever made dumplings? I have a great dumplings recipe http://www.seatechcorp.com/langostino-lobster-dumplings.html. Langositno are also excellent in Mac & Cheese.

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