Yesterday, being Mother’s Day I had planned to prepare a nice dinner for Mary. So around ten o’clock in the morning we began to consider what we would like for supper. Mary had a great idea and said that she would like to go up to Montechristi for Italian food. So we first checked the internet to see if the Trattoria Da Gabriele was open. They were open and were having a Mother’s Day special. The next thing that we had to do was to try to find a ride.
We called Roberth to see if he and his wife wanted to join us for an Italian dinner, but he and his extended family already had plans for Mother’s Day dinner. About the same time we learned that Roberth could not take us, we also learned that, in light of the special, the restaurant could not set reservations.
The moral of the story is that it is probably wise to start planning dinner that far away from home a bit earlier in the week.
Not to worry! I hopped on my bicycle and headed downtown to find Pinoche. Pinoche is a distributor for several fishermen selling langostinos.
In Spanish shrimp are called camarónes and lobster are called langostas. Langostino are like king prawn or jumbo shrimp. To us the Spanish name (langostino) similar to langosta better describes the taste and texture of the meat. We love langostino even more than langosta because they taste better, are easier to clean and prepare, and give more actual meat per pound.
I had to wake Pinoche up from a siesta on a neighbor’s hammock to get him to see if he had some langostino for our dinner. You can find langostino for sale from six dollars a pound up to eight dollars a pound here on the shore and will pay much more in the supermarket meat sections. Pinoche generally charges $7.50 per pound.
I told Pinoche I wanted fifteen dollars worth of langostino and then watched him select particularly good-looking langostinos from his cooler and weigh out over four pounds. I asked him if that was fifteen dollars worth and he said with a smile that it was for me and Mary. I gave him twenty dollars and came home to clean the beauties for our dinner.
Here is what “fifteen dollars worth” of fresh caught langostinos looked like in our sink.
To give you an idea of the relative size of these “shrimp” look at this:
I got them all cleaned up and then sautéed up some garlic and onions in butter. We butterfly cut the langostinos and I sautéed them in the garlic butter with a bit of “Old Bay” seasoning. As they simmered, I got water going for angel hair pasta.
No Italian feast for Mary this Mother’s Day, but maybe this was almost as good.
Mary wanted some mushrooms mixed with hers and we had some heated butter for dipping!
We each had at least a pound of langostino mixed in with some delicious pasta and there was more than half a pot left over for lunch today and perhaps again tomorrow!
Life is always good in Ecuador, but some days are even ‘gooder!’