Wild Copper River Salmon is in season now and when I stopped by our local fish market last week to get some for the weekend I saw that they were having a special on LANGOSTINO. I knew what they were, a member of the shrimp family I thought, and I didn’t remember that I have ever tried them. I started chatting with the person behind the counter and learned that they are a member of neither the shrimp nor lobster family, but rather are closely related to the hermit crab…I’m a trivia buff so think this kind of stuff is interesting. They are found in deep waters anywhere from the South Pacific to North Atlantic ocean. They resemble shrimp and are often substituted for lobster on the menu in some restaurants. All this piqued my curiosity and I bought a pound to experiment with.
The langostino I bought were cooked, shelled and frozen. All I had to do was thaw them. Since I bought them I have noticed them at Costco too, and hear that Trader Joe’s carries them as well. When something isn’t on my radar I don’t see it no matter where I go. Geez…wonder what other exotic things I miss in the course of a day. Since they were already cooked all they needed was to be heated through in the last few minutes the vegetables were cooking. This is one of my favorite summer pasta recipes. There is no heavy sauce and tons of flavor comes from the vegetables and seasonings. I usually use shrimp or crab, but the langostino was a nice change. The texture reminded me a little bit of lobster, but between you and me I think shrimp has more flavor. The langostino would be delicious in a salad and would probably make very tasty seafood tacos too. I may have to go back to the fish market for a few more.
If you visit THAT’S SOME GOOD COOKIN’ you will see another preparation of this delicious recipe. If you like langostinos Terri shares several other recipes I know you will want to try. And her photos are beautiful.
This post is linked to FOODIE FRIDAY at Rattlebridge Farm.