Ingredients for 4 appetizers:
8 langoustine; 2 medium zucchini; 4 teaspoons goat cheese to garnish the zucchini cakes; 2 tablespoons flour; 1 large egg; 1 teaspoon mixed Italian herbs; 1 can mixed beans; 1 teaspoon chopped cilantro; 1 tablespoon fresh lemon juice; 1 diced tomato; 1 bell pepper, chopped; 1 tablespoon extra virgin olive oil; 1 tablespoon chopped onion; salt and pepper to taste.
Recipe: Bring 2 cups of water to a boil in a shallow pan, add 1 lemon wedge, some cilantro and salt. Put the langoustine in the boiling water and cover with a lid. Should be ready in about 3 minutes. Remove the langoustine from the water and keep them warm until serving. Recipe for the bean salsa: Strain and wash the beans, add the chopped cilantro, onion, lemon juice, diced vegetables, olive oil, salt and pepper to taste. Mix well. Recipe for the zucchini cakes: Grate the zucchini and squeeze gently the excess moisture. Stir in the flour, egg, Italian seasoning, salt and pepper to taste. Spoon the mixture in a hot pan and make 8 equal cakes. Alternatively, you can bake the zucchini cakes in a greased muffin pan.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.