120 min
Type of dish: Shellfish
Temperature: Warm, Room temperature
Seasonal period: All year
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Langoustine 0.833 kg
Coarse salt 0.008 kg
Onion 0.25 kg
Carrots 0.083 kg
Bay leaf 0.833 g
Garlic, bulb 0.833 ud
Olive oil 0.417 l
Vinegar 0.417 l
Wine viña mocen rueda verdejo, bottle 0.417 l
Table salt 0.833 g
  • Place the prawns on a metal tray and season to taste with coarse salt.
  • Prepare the marinade sauce: Cook the vegetables, onion (cut in julienne) and the carrot (cut in slices) until soft. Add white wine, vinegar, herbs and spices. Boil for a few seconds.
  • Pour the marinade sauce over the prawns and bake at 200 ºC for about 5-6 minutes.
  • Cook the prawns thoroughly making sure they are cooked through.
  • Marinate the prawns at least 2 hours before serving.
  • Keep refrigerated for a maximum of 7 days.
Nutritional information (1 portion)
Fiber 1.03 g
Saturates 11.01 g
Monounsaturated fatty acids 66.07 g
Polyunsaturated fatty acids 7.04 g
Cholesterol 157.08 mg
Calcium 251.28 mg
Iron 3.39 mg
Zinc 3.04 mg
Vitamin A 359.95 ug
Vitamin C 9.47 g
Folic acid 10.27 ug
Salt (Sodium) 1021.68 mg
Sugars 1.63 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.