Rosa Jackson's Edible Adventures

Wednesday, 9 July, 2008

Keeping cool

Langoustines

The sun is far too dazzling here in Nice so I'm off to England for a few days, where it promises to be cold and wet. I'll be back to tell you about the squirming fish at the market in Cannes and some incredible fruit vinegars produced in Sussex. In the meantime, I'd love to hear what you would do with these lovely langoustines (also known as Dublin Bay prawns) if you could take them home.

Comments

3 comment(s) on this page. Add your own comment below.

teryll
Wednesday, 16 July, 2008 4:26pm [ 1 ]

Okay, I'll be the first to admit I don't typically cook shrimp with heads still attached. Living in the Midwest now (I'm originally from California) doesn't allow me much access to quality seafood. And for that I'm dripping with jealousy. At least I'm honest. :)

Saturday, 26 July, 2008 3:28am [ 2 ]

I'm jealous, too! Although I just moved to the Carolinas from Tennessee--so I can't wait to get my hands on fresh seafood.

Saturday, 26 July, 2008 7:40pm [ 3 ]

Hi Teryll and E for KC, Given the price of these langoustines they are not very accessible even to those who live on the Côte d'Azur! Today I bought a tiny quantity of equally expensive shrimp and just boiled them quickly in salted water to fully appreciate their flavor. Simplest is best with this kind of luxury, I think!

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