{"id":2239,"date":"2025-07-16T15:49:15","date_gmt":"2025-07-16T13:49:15","guid":{"rendered":"https:\/\/www.informations.brussels\/scampi-au-beurre-dail\/"},"modified":"2025-07-17T08:37:35","modified_gmt":"2025-07-17T06:37:35","slug":"scampi-au-beurre-dail","status":"publish","type":"post","link":"https:\/\/www.informations.brussels\/fr\/scampi-au-beurre-dail\/","title":{"rendered":"Scampi au beurre d&rsquo;ail"},"content":{"rendered":"\n\n<div class=\"kk-star-ratings kksr-auto kksr-align-left kksr-valign-top\"\n    data-payload='{&quot;align&quot;:&quot;left&quot;,&quot;id&quot;:&quot;2239&quot;,&quot;slug&quot;:&quot;default&quot;,&quot;valign&quot;:&quot;top&quot;,&quot;ignore&quot;:&quot;&quot;,&quot;reference&quot;:&quot;auto&quot;,&quot;class&quot;:&quot;&quot;,&quot;count&quot;:&quot;0&quot;,&quot;legendonly&quot;:&quot;&quot;,&quot;readonly&quot;:&quot;&quot;,&quot;score&quot;:&quot;0&quot;,&quot;starsonly&quot;:&quot;&quot;,&quot;best&quot;:&quot;5&quot;,&quot;gap&quot;:&quot;5&quot;,&quot;greet&quot;:&quot;Rate this post&quot;,&quot;legend&quot;:&quot;0\\\/5 - (0 vote)&quot;,&quot;size&quot;:&quot;24&quot;,&quot;title&quot;:&quot;Scampi au beurre d\\u0026#039;ail&quot;,&quot;width&quot;:&quot;0&quot;,&quot;_legend&quot;:&quot;{score}\\\/{best} - ({count} {votes})&quot;,&quot;font_factor&quot;:&quot;1.25&quot;}'>\n            \n<div class=\"kksr-stars\">\n    \n<div class=\"kksr-stars-inactive\">\n            <div class=\"kksr-star\" data-star=\"1\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"2\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"3\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"4\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"5\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n    \n<div class=\"kksr-stars-active\" style=\"width: 0px;\">\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n                \n\n<div class=\"kksr-legend\" style=\"font-size: 19.2px;\">\n            <span class=\"kksr-muted\">Rate this post<\/span>\n    <\/div>\n    <\/div>\n<h2>Historique<\/h2>\n<p>Les langoustines au beurre d&rsquo;ail sont surtout connues comme un plat populaire de la cuisine fran\u00e7aise, o\u00f9 elles sont souvent servies dans un riche beurre d&rsquo;ail. La combinaison de la saveur d\u00e9licate des langoustines et du go\u00fbt puissant de l&rsquo;ail et du beurre rend ce plat populaire dans de nombreuses traditions culinaires, des plats m\u00e9diterran\u00e9ens aux plats europ\u00e9ens contemporains. L&rsquo;utilisation du beurre \u00e0 l&rsquo;ail avec les fruits de mer trouve probablement son origine dans l&rsquo;abondance de l&rsquo;ail et des fruits de mer dans les r\u00e9gions c\u00f4ti\u00e8res. L&rsquo;ail, un ingr\u00e9dient courant dans les cuisines europ\u00e9ennes, \u00e9tait souvent associ\u00e9 au beurre pour rehausser les saveurs naturelles des fruits de mer.   <\/p>\n<p data-start=\"614\" data-end=\"631\"><strong data-start=\"614\" data-end=\"631\">Ingr\u00e9dients :<\/strong><\/p>\n<ul data-start=\"632\" data-end=\"779\">\n<li data-start=\"632\" data-end=\"666\">\n<p data-start=\"634\" data-end=\"666\">12 langoustines fra\u00eeches<\/p>\n<\/li>\n<li data-start=\"667\" data-end=\"678\">\n<p data-start=\"669\" data-end=\"678\">Huile d&rsquo;olive<\/p>\n<\/li>\n<li data-start=\"679\" data-end=\"688\">\n<p data-start=\"681\" data-end=\"688\">Citron<\/p>\n<\/li>\n<li data-start=\"689\" data-end=\"724\">\n<p data-start=\"691\" data-end=\"724\">Ail (2 gousses, finement hach\u00e9es)<\/p>\n<\/li>\n<li data-start=\"725\" data-end=\"752\">\n<p data-start=\"727\" data-end=\"752\">Persil frais (hach\u00e9)<\/p>\n<\/li>\n<li data-start=\"753\" data-end=\"779\">\n<p data-start=\"755\" data-end=\"779\">Sel et poivre \u00e0 volont\u00e9<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"781\" data-end=\"801\"><strong data-start=\"781\" data-end=\"801\">Pr\u00e9paration :<\/strong><\/p>\n<ol data-start=\"802\" data-end=\"1462\">\n<li data-start=\"802\" data-end=\"974\">\n<p data-start=\"805\" data-end=\"974\"><strong data-start=\"805\" data-end=\"838\">Pr\u00e9paration des langoustines<\/strong>: Ouvrez soigneusement les coquilles des langoustines ou laissez-les intactes, selon votre pr\u00e9f\u00e9rence. Retirez le boyau (la veine noire). <\/p>\n<\/li>\n<li data-start=\"975\" data-end=\"1073\">\n<p data-start=\"978\" data-end=\"1073\"><strong data-start=\"978\" data-end=\"996\">Pr\u00e9parer la marinade<\/strong>: M\u00e9langer l&rsquo;huile d&rsquo;olive, le jus de citron, l&rsquo;ail, le persil, le sel et le poivre dans un bol.<\/p>\n<\/li>\n<li data-start=\"1074\" data-end=\"1179\">\n<p data-start=\"1077\" data-end=\"1179\"><strong data-start=\"1077\" data-end=\"1090\">Faites mariner<\/strong>: Placez les scampis dans la marinade et laissez-les mariner au r\u00e9frig\u00e9rateur pendant au moins 30 minutes.<\/p>\n<\/li>\n<li data-start=\"1180\" data-end=\"1344\">\n<p data-start=\"1183\" data-end=\"1344\"><strong data-start=\"1183\" data-end=\"1194\">Griller<\/strong>: Pr\u00e9chauffez une po\u00eale \u00e0 griller ou un barbecue. Faites griller les scampis pendant environ 2 \u00e0 3 minutes de chaque c\u00f4t\u00e9 ou jusqu&rsquo;\u00e0 ce qu&rsquo;ils prennent une belle couleur rose et qu&rsquo;ils soient bien cuits. <\/p>\n<\/li>\n<li data-start=\"1345\" data-end=\"1462\">\n<p data-start=\"1348\" data-end=\"1462\"><strong data-start=\"1348\" data-end=\"1360\">Service<\/strong>: Servez les scampis grill\u00e9s avec des quartiers de citron suppl\u00e9mentaires et un peu de persil frais en guise de garniture.<\/p>\n<\/li>\n<\/ol>\n<p data-start=\"1464\" data-end=\"1627\">\n<p data-start=\"1421\" data-end=\"1594\">\n","protected":false},"excerpt":{"rendered":"<p>Historique Les langoustines au beurre d&rsquo;ail sont surtout connues comme un plat populaire de la cuisine fran\u00e7aise, o\u00f9 elles sont souvent servies dans un riche beurre d&rsquo;ail. La combinaison de la saveur d\u00e9licate des langoustines et du go\u00fbt puissant de l&rsquo;ail et du beurre rend ce plat populaire dans de nombreuses traditions culinaires, des plats [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":2237,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[40],"tags":[],"class_list":["post-2239","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Scampi au beurre d&#039;ail - Informations Brussels<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.informations.brussels\/fr\/scampi-au-beurre-dail\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Scampi au beurre d&#039;ail - Informations Brussels\" \/>\n<meta property=\"og:description\" content=\"Historique Les langoustines au beurre d&rsquo;ail sont surtout connues comme un plat populaire de la cuisine fran\u00e7aise, o\u00f9 elles sont souvent servies dans un riche beurre d&rsquo;ail. La combinaison de la saveur d\u00e9licate des langoustines et du go\u00fbt puissant de l&rsquo;ail et du beurre rend ce plat populaire dans de nombreuses traditions culinaires, des plats [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.informations.brussels\/fr\/scampi-au-beurre-dail\/\" \/>\n<meta property=\"og:site_name\" content=\"Informations Brussels\" \/>\n<meta property=\"article:published_time\" content=\"2025-07-16T13:49:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-17T06:37:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.informations.brussels\/wp-content\/uploads\/2025\/07\/0_2_640_N-2.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"640\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Claire. 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Delmarche","description":"Claire Delmarche est n\u00e9e \u00e0 Jette, a grandi \u00e0 Forest et vit aujourd\u2019hui \u00e0 Saint-Josse.Bruxelles, elle la traverse en tram, en v\u00e9lo ou \u00e0 pied, carnet en main et casque sur les oreilles. Form\u00e9e \u00e0 l\u2019IHECS, pass\u00e9e par quelques r\u00e9dactions \u00ab o\u00f9 on met plus de temps \u00e0 remplir un tableau Excel qu\u2019\u00e0 \u00e9crire un article \u00bb, elle a vite compris qu\u2019elle serait plus libre en dehors des circuits classiques. Claire aime les histoires \u00e0 hauteur d\u2019humain. Celles qu\u2019on ne voit pas dans les grands JT. Elle \u00e9crit sur la vie des quartiers, les luttes sociales, les brasseries de quartier qui ferment, les collectifs citoyens qui s\u2019organisent, les contradictions bruxelloises qu\u2019on adore d\u00e9tester. Bilingue (et brusseleir par adoption), elle jongle entre les langues comme entre les tramways de la STIB. 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