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Cornmeal and Langoustines Spoon Appetizers

Cornmeal and Langoustines Spoon Appetizers

Flavorful cornmeal and langoustines recipe served on appetizer spoons. A true delight, easy to prepare and a good reason to try. Serve as dinner or appetizer.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizers and Snacks
Cuisine Caribbean
Calories 1503 kcal


Cornmeal Ingredients

  • 1 cup cornmeal fine or medium coarse
  • 2 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 tablespoon bouillon chicken or vegetable
  • 1 green onion chopped fine
  • 1 thyme sprig
  • Salt and black pepper to taste
  • 1 green Scotch bonnet pepper
  • 4 cups water

Langoustines Ingredients

  • 2 cups langoustines frozen but thawed
  • 1/2 lime juice only, lemon can also be used as well
  • cold water
  • 1 tbsp olive oil
  • 4 cloves garlic chopped
  • 1 medium red onion finely chopped
  • 2 stalks scallions finely chopped
  • 1 1/2 tbsp chili garlic paste
  • 1 tbsp oyster sauce
  • 2 tsp champagne vinegar


Cornmeal Instructions

  • In a heavy bottom saucepan, heat oil and add garlic, green onion, thyme and vegetable or chicken bouillon. Stir to mix and let sauté for about 1 -2 minutes. Add 3 cups water, stir and bring to a boil.
  • In a bowl, mix cornmeal with 1 cup of water and make sure it is well mixed and with no lumps. Stir in cornmeal slowly in the boiling pot. Add hot pepper. Lower heat, cover ajar and continue to cook cornmeal and stirring occasionally until water has evaporated about 20 to 30 minutes. Remove thyme before serving.

Langoustines Instructions

  • Add thawed langoustines in a large bowl with lime juice and cold water. Let soak for a couple of minutes and drain. Make sure the water is completely drained.
  • In a frying pan or skillet, add garlic, onions and scallions. Let fry for about 2 minutes then add langoustines. If you notice the langoustines have water, let cook until the water is almost evaporated. It should take about 2 minutes on medium high heat. Add chill paste, oyster sauce and champagne vinegar. Keep stirring until everything is completely blended. Cook another 3 - 4 minutes, remove from heat and serve hot.

To plate and serve

  • Use appetizer spoons, small appetizer plates or serve as regular meal.


You can easily adjust recipe for more or less serving.
Serving size for dinner is 4 - 6 people.
For appetizer size: 30 - 50 spoons - depending on size of spoons.
Use porcelain spoons as the cornmeal can be very hot.


Calories: 1503kcalCarbohydrates: 141gProtein: 102gFat: 58gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 35gCholesterol: 648mgSodium: 1076mgPotassium: 2065mgFiber: 19gSugar: 9gVitamin A: 759IUVitamin C: 49mgCalcium: 387mgIron: 12mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword appetizers, cornmeal, seafood recipes
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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