Chile and Garlic Langostinos
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
6 tbsp
unsalted butter
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8
cloves garlic, coarsely chopped
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3 lb
whole fresh langostinos, cleaned, rinsed, and drained
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6 tbsp
coarsely chopped fresh parsley
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1
jalapeño, stemmed, seeded, and minced
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½
habanero, stemmed, seeded, and minced
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2 tbsp
freshly squeezed lime juice
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Salt and freshly ground pepper
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In Cuba!, Dan Goldberg, Andrea Kuhn and Jody Eddy have compiled over 75 recipes highlighting the country’s vibrant cuisine. 

Along the El Camino de las Especias (The Road of Spices) there’s a contemporary spice shop showcasing seasonings from around the world. Cuban food is not known for its spiciness; the most popular aromatics are garlic, cumin, oregano, and bay leaves, with Sofrito serving as the workhorse flavoring agent in the Cuban culinary lexicon. These langostinos pack a little more heat than would typically be found in Cuba; if you prefer to temper the heat, substitute red chile flakes or freshly chopped jalapeño for the habanero. A robust dose of lime juice enlivens the dish, and the freshly chopped parsley provides a garden-fresh finishing note.

Directions

  1. Melt the butter in a large skillet over medium-high heat. Add the garlic and sauté until fragrant, 1 to 2 minutes. Add the langostinos and toss with the garlic butter. Cook until no longer translucent, 7 to 8 minutes.
  2. Add the parsley, chiles, and lime juice and stir to combine. Cook for 1 more minute to meld all the flavors. Season to taste with salt and pepper.

Reprinted with permission from Cuba!: Recipes and Stories from the Cuban Kitchen, by Dan Goldberg, Andrea Kuhn, and Jody Eddy. Copyright © 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC.

¡Cuba!

Dan Goldberg, Andrea Kuhn and Jody Eddy

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