Grilled Langoustines with Wilted Arugula and Gazpacho Sauce

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  • Level: Easy
  • Yield: 4 servings
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2 ripe plum tomatoes, cut in quarters

2 stalks celery, cleaned and chopped

1 red onion, cleaned and chopped

1 fennel bulb, cleaned and chopped

1 tablespoon horseradish

Hot pepper sauce to taste

3 tablespoons olive oil plus more for grilling

3 cloves garlic

Salt and freshly ground black pepper to taste

1 pound arugula, rinsed and patted dry

12 langoustine tails, shelled

1/4 cup flat-leaf parsley


  1. Heat a stove-top or charcoal grill. To make the sauce, place the tomatoes, celery, onion, fennel, horseradish, hotpepper sauce, 1 tablespoon olive oil, and 1 clove garlic ina food processor, and process for 2 minutes. Pass through a fine sieve, and season to taste with salt and pepper. Chill. In a large skillet over medium high heat, warm 2 tablespoons olive oil and 2 crushed garlic cloves. Add arugula and toss for one minute, until wilted. Cut langoustine tails lengthwise, brush with olive oil and grill for 2 minutes. To serve, place arugula and parsley at center of 4 plates, set grilled langoustines on top and drizzle sauce around.