Thai Peanut Curried Zucchini Noodles with Langoustines

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

This. was. delicious. We put an Asian twist on our Norwegian Lobster and we couldn’t be happier about the result. A kick of spice from the curry and chili flakes paired with the creamy sweetness of maple syrup and peanut butter all soaked up in some garden fresh zucchini noodles and topped with the decadent Norwegian Lobster tails. We can’t get enough of this one. Let us know how it goes!

Recipe

Thai Peanut Curried Zucchini Noodles with Langoustines

total time: 30 minutes
servings: 3

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Ingredients:

  • 6 whole frozen Langoustines, semi thawed

  • 1 tbso olive oil

  • 1 shallot, thinly sliced

  • 1 inch knob fresh ginger, finely chopped

  • 2 cloves garlic, minced

  • 1 tsp salt

  • 1 tsp pepper

  • 1/2 cup tamari or soy sauce

  • 2 tbsp red curry paste

  • 1 tbsp fish sauce

  • 1 tsp red chili pepper flakes

  • 3 tbsp peanut butter

  • 1 tbsp maple syrup

  • juice of 1 lime

  • water to thin

  • 2 medium zucchinis, spiralized or peeled into noodles

  • 1/2 sweet potato, peeled into noodles

  • 1/2 red pepper, thinly sliced

  • 1/2 cup fresh cilantro, chopped

  • sesame seeds to garnish

Instructions:

Bring a pot of water to boil.

In a sauté pan, heat the olive oil and then add shallot, ginger, garlic, salt and pepper and let simmer for 2 minutes.

Add tamari, curry paste, fish sauce, chili flakes, peanut butter and maple syrup and stir to combine. Add 1 tbsp of water at a time to thin this sauce out, keep simmering on low for 5 minutes.

While sauce simmers, boil 3 whole Langoustines at a time for 3-4 minutes then remove from boiling water with tongs and set aside.

Now that sauce has been simmering, add lime juice then zucchini, sweet potato, red pepper and cilantro. Coat veggies with sauce and let cook down for 2-3 minutes.

Once all Langoustines have been cooked and are cool enough to handle, remove the tail meat from the shell. Lay the Langoustine on it’s side on a cutting board and press down with the palm of your hand or the flat part of a chopping knife. Break the tail’s shell so you can get the meat out in one piece.

Add the Langoustine tails to the sauté pan and coat with sauce.

Plate the mixture and garnish with fresh cilantro, sesame seeds and a lime wedge. Enjoy!

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Main CourseAlicia Spangenbergerintellectual property, villa, onion, garlic, haddock, sustainable seafood, new england, green beans, bread crumbs, baked, norwegian salmon, farm raised salmon, corn salad, red cabbage, chili flakes, smoked paprika, parmesan, parmesan salmon, lime, avocado, greek yogurt dressing, basil, fresh basil