Grilled Langoustines with Wilted Arugula and Gazpacho Sauce
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 169
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 16
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 658
Ingredients
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
Directions
- 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.