CREVETTE RECIPES

Name: Crevettes Saute St Lucia - French Creole Style Sauteed Prawns
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 12 large prawns, peeled with tails left on; salt and pepper, for seasoning; 2 teaspoons green peppercorns, crushed; 2 garlic cloves, peeled and crushed; 100 g butter; 1 lime, juice of; 2 teaspoons Worcestershire sauce; chopped parsley; salt and pepper; olive oil; green peppers or yellow pepper, cut into thin strips; 1 lime, quartered for garnish

CREVETTES SAUTE ST LUCIA - FRENCH CREOLE STYLE SAUTEED ...

Crevettes Saute St Lucia - French Creole Style Sauteed ... image

A colourful French Creole inspired recipe, which is very easy to make. This tangy and flavourful recipe is wonderful served with a tropical fruit salsa and yellow rice. Ingredients are just for two - but they can be increased with ease!

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

12 large prawns, peeled with tails left on
salt and pepper, for seasoning
2 teaspoons green peppercorns, crushed
2 garlic cloves, peeled and crushed
100 g butter
1 lime, juice of
2 teaspoons Worcestershire sauce
chopped parsley
salt and pepper
olive oil
green peppers or yellow pepper, cut into thin strips
1 lime, quartered for garnish

Steps:

Heat olive oil in small frying pan and add the seasoned prawns. When the prawns are sealed, put in a hot oven for five minutes.
After removing the pan from the oven, add your butter, parsley, garlic, green peppercorns, Worcestershire sauce and lime juice.
Mix together until the sauce is creamy, then serve on a hot plate. Garnish with strips of peppers and lime.

Nutrition Facts : Calories 406.4, FatContent 40.8, SaturatedFatContent 25.6, CholesterolContent 152.2, SodiumContent 615.8, CarbohydrateContent 7.8, FiberContent 1.1, SugarContent 1.6, ProteinContent 5.8

SHRIMP CROQUETTES (CROQUETTES DE CREVETTES) RECIPE - NYT ...

Shrimp croquettes (Croquettes de crevettes) Recipe - NYT ... image

Provided by Craig Claiborne And Pierre Franey

Total Time 45 minutes

Yield 16 croquettes

Number Of Ingredients 17

Ingredients

1 pound shrimp cooked in the shell (see recipe)
2 tablespoons butter
1/2 cup finely chopped onion
1/4 cup plus 3 tablespoons flour
1/2 teaspoon paprika
1 cup milk
1/2 cup liquid in which shrimp were cooked
2 egg yolks
2 tablespoons dry sherry
2 cups fine, fresh bread crumbs
Salt, if desired
Freshly ground pepper
Pinch of cayenne pepper
1 egg
3 tablespoons water
Oil for deep frying
Newburg sauce (see recipe), optional

Steps:

Peel and devein the shrimp. Chop them finely. There should be about two cups. Set aside.
Melt the butter in a saucepan and add the onion. Cook until wilted, stirring with a wire whisk. Add three tablespoons of the flour and the paprika, stirring. Add the milk and shrimp liquid, stirring rapidly with the whisk.
When thickened and smooth, continue cooking about two minutes. Add the chopped shrimp, egg yolks and sherry. Cook briefly about 30 seconds, stirring.
Add half of the bread crumbs, salt and pepper to taste and the cayenne. Blend well. Let stand until thoroughly cooled.
Divide the mixture into 16 equal portions. Shape each portion into a ball. Roll the balls in the remaining one-quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with Newburg sauce.

Nutrition Facts : @context http//schema.org, Calories 137, UnsaturatedFatContent 3 grams, CarbohydrateContent 14 grams, FatContent 5 grams, FiberContent 1 gram, ProteinContent 8 grams, SaturatedFatContent 2 grams, SodiumContent 306 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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