Langostino is a noun.
/lɑŋɡosˈtino/
In Spanish, "langostino" refers to a type of seafood, specifically a species of prawn that is typically larger than common shrimp but is often confused with them. In the culinary context, it is highly valued for its delicate flavor and is used in various dishes, ranging from seafood platters to paellas.
The term is commonly used in both oral and written contexts, especially in culinary discussions, recipes, and menus. It enjoys medium frequency in everyday conversations, particularly among food enthusiasts and in coastal regions.
I love grilled langoustine.
El restaurante ofrece un plato especial de langostino con salsa de ajo.
The restaurant offers a special dish of prawn with garlic sauce.
En la cena se sirvieron langostinos frescos de la costa.
Although "langostino" itself is not commonly found in many idiomatic expressions, there are some culinary terms and phrases surrounding seafood in general that might incorporate it less formally. Here are some related expressions that capture the culinary essence and cultural context:
There's no langoustine that can't be paired with white wine.
En mar abierto no se pican los langostinos, se disfrutan.
In the open sea, langoustines are not caught, they're enjoyed.
Si el langostino es fresco, la receta es un éxito garantizado.
The word "langostino" comes from the Spanish term for langoustine, which is derived from the Old French word "lagoustine," itself stemming from "langouste," meaning lobster. The prefix "lang" indicates a relation to crustaceans, specifically those resembling larger forms of shrimp or prawns.
Synonyms: - Gamba (shrimp) - Camarón (shrimp, but smaller)
Antonyms: - Langosta (lobster, although it refers to a different type of crustacean) - Pescado (fish, as it belongs to a different category of marine life)
Overall, langostino is appreciated within both the culinary field and casual conversations where seafood is a topic, showcasing its versatility and cultural significance in regions where it is prevalent.