The aroma that wafts through the kitchen as you cook this is gonna make your mouth water. Roasted shellfish and garlic, deglazed with a glass of your favourite white wine. A dead simple recipe, cooked in minutes.
The French call them langoustines. In Norway there known as Norwegian lobster. Here and in Britain there called Dublin Bay prawns and I’ve often wondered where that name comes from? I’ve been around Dublin bay many a time and it’s not like its teeming with them.
A popular recipe to use these sweet little crustaceans in is scampi. To me though this is sacrilege. Rolling them in breadcrumbs and sticking them in the deep fryer just doesn’t do them justice. Try this recipe instead it’s far quicker and 10 times tastier.
We’re so lucky here in this corner of the world to have succulent sea creature right on our doorstep. Its only habitat is the north-eastern Atlantic, as far south as Portugal, and up to the north in Iceland.
What makes Dublin bay prawns so great? why are they better than their cousins the tiger or king prawn from south-east Asia that you see on supermarket shelves everywhere? Well for me its all about the texture. There much softer, sweeter tasting, and more succulent.