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Langostinos Valencianos - Valencian Prawns Recipe

User Rating 5 Star Rating (1 Review)

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Langostinos Valencianos - Valencian Prawns

Langostinos Valencianos - Valencian Prawns (c) 2007 L. Sierra Licensed to About.com Inc.

This recipe originates in Valencia which is located on the eastern coast of Spain. It is simple, colorful and flavorful. Prawns and mussels are simply sauteed with onion and garlic, then cooked in a white wine-tomato sauce. It is a light main course for summer, served with rice.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 Servings

Ingredients:

  • 1 1/4 lb. prawns or large shrimp
  • 1 dozen mussels in the shell (or 1/2 shell)
  • 1/2 onion
  • 2 cloves garlic
  • 1 cup tomato sauce
  • 1/2 cup white wine
  • 4-5 sprigs parsley, finely chopped
  • 3 Tbsp Spanish virgin olive oil
  • salt and pepper to taste

Preparation:

Serves 4.

Peel and chop the onion and mince the garlic.

Rinse the prawns and sprinkle with salt and pepper. Pour olive oil into a heavy-bottomed frying pan and heat. When pan is hot, cook prawns on medium heat for 3-5 minutes, stirring often. Remove prawns from pan and set aside.

In same oil, sauté the onion and garlic on low heat. Add the tomato sauce and cook for about 5 minutes, or until the sauce is reduced. Return prawns to the pan. Add the white wine and mussels. Stir. Cook another 2-3 minutes on medium heat.

Note: If you used whole, raw mussels, as the mussels cook, the shells will open. At this point, remove one half of the shell from each mussel. Discard any mussels that do not open.

Adjust salt. Sprinkle parsley over the top just before serving. Serve with white rice.

User Reviews

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 5 out of 5
Very Tasty!, Member PoetLb

I made the Valenician Prawns for my husband and children. The recipe was very easy to follow and took no time at all. (I bought the shrimp uncooked but prepped and deveined which made it really fast.) We served it with roasted vegetables. The presentation was pretty and the dish was very tasty. Everybody loved it, even my twelve year old son who mostly only likes things with large amounts of cheese. The next day we put the leftovers on a bed of lettuce and the salad was great, too. I got many jealous compliments at work.

14 out of 14 people found this helpful.

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