Langostino

Langostino is a Spanish term for various types of small, edible crustaceans. The term is used in different regions to refer to different species of shellfish, including squat lobsters, Norway lobsters, or prawns.

Etymology

The term "Langostino" is derived from the Spanish word "langosta," which translates to "lobster" in English. The diminutive "-ino" suffix indicates that these are smaller than typical lobsters.

Species

In different regions, the term "Langostino" is used to refer to different species of crustaceans.

• In the United States, "Langostino" often refers to the squat lobster, specifically the species Cervimunida johni and Pleuroncodes planipes.
• In the United Kingdom, "Langostino" is often used to refer to the Norway lobster, also known as the Dublin Bay prawn, scampi or langoustine.
• In Spain and other Spanish-speaking countries, "Langostino" is often used to refer to a variety of large prawn.

Culinary Use

Langostinos are used in a variety of dishes worldwide. They are often used in seafood mixes or as a cheaper alternative to more expensive shellfish like lobster. They can be prepared in a variety of ways, including boiling, grilling, or sautéing, and are often served with pasta, rice, or in soups.

Nutrition

Langostinos are a good source of protein and are low in fat. They also provide a good amount of vitamins and minerals, including Vitamin B12, selenium, and iodine.

See Also

• Crustacean
• Lobster
• Prawn
• Squat lobster

   This article is a crustacean-related stub. You can help WikiMD by expanding it!

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Langostino de Sanlúcar a la plancha