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This is one of our family favorites. A dish that perfectly balances the richness of garlic butter with the sweetness of honey and the citrusy brightness of Valencian orange.


  • 1,5kg langoustines (I take the already cooked ones)
  • 100g salted butter
  • 5 cloves garlic, minced (or a pack of frozen and chopped garlic, if you live in a country where grocery stores have them)
  • Salt to taste
  • About 3 tbsp of honey
  • Juice of 2-3 Valencian oranges
  • A branch of rosemary. Or two.


    • Rinse the shrimp and pat dry with paper towels.
    • In a large skillet, heat the butter over medium heat. Add the garlic and cook it until golden.
    • Add the rosemary branch and let it cook for a while, so it releases all the taste and aroma.
    • Then add shrimp and 1) if you used the precooked ones, cook for about 4 minutes; 2) if you used the uncooked ones – until they turn pink.
    • When the shrimp is ready, add honey and give it a nice stir, so the honey reaches each and every shrimp in the skillet.
    • Finally – add the orange juice and stir well. Check the sauce at the bottom for taste – it has to be a perfect blend of acidity, sweetness and saltiness. If you feel you need more salt – add salt; if it lacks sweetness – add a bit more honey; if it needs a bit more acidity – it probably means that the oranges were really sweet, so – add a bit of lemon juice.
    • Serve immediately with a nice and crusty baguette to soak up the delicious sauce.


Kids can be a great help in the kitchen! For an example, making this recipe, they can help by measuring ingredients and juicing the orange. They can also assist with rinsing shrimp, peeling garlic (teach them one of these methods for easier peeling).



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