Make your contribution to the project, add an article. Find out how

Dublin Bay Prawn

From Mycitycuisine.org
Jump to: navigation, search
Dublin Bay Prawn.jpg

Dublin Bay prawn or langoustine is a slim, orange-pink lobster which grows up to 25 cm (10 in) long, and is "the most important commercial crustacean in Europe". Usually only the tails of the Dublin Bay prawn are used for cooking. The most popular way of cooking Dublin Bay prawn is to boil it in some salted water or grill it. It is served with some melted garlic butter, or just garlic and lemon juice. They can also be cooked with herbs and/or dill. But there is a great variety of recipes for the Dublin Bay prawn. They can be used for soups, or pies, they can be steamed and/or served with different sauces or vegetables.



Photo Gallery

To add a photo, please follow this submit form.



References

Dublin Bay prawn, www.bbcgoodfood.com

Langoustine, scampi or Dublin Bay Prawn, www.theworldwidegourmet.com

langoustine (dublin bay prawns), www.tarladalal.com

The best recipes using Dublin bay prawn, www.sofeminine.co.uk

Dublin Bay Prawns with Lemon and Garlic, www.connemaraseafoods.com