Crevette Madagascar Recipes

CREVETTE MADAGASCAR

Steps:

• Lightly coat the shrimp with four and reserve.
• In a skillet over medium high heat, add the clarified butter. When the butter is hot, add the peppercorns and bruise slightly with the back of a heavy spoon.
• Add the shrip and cook with stirring until pink, about 2 minutes.
• Add the Pernod and mix well. Heat with constant strirring to boil off the alcohol, about 3 minutes.
• To a bowl add the sour cream and heavy cream and whisk until smooth.
• Add the cream mix to the skillet and mix well.
• Bring sauce to a boil and simmer for 1 minutes. Season with salt and peppert.
• Add the angel hair pasta and toss well to coat and heat the pasta.
• Add the scallions and toss to combine.
• You may garnish with chopped, peeled and seeded fresh tomatoes.

BUTTERY CHILLI PRAWNS

Steps:

• Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
• Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

CREVETTES SAUTE ST LUCIA - FRENCH CREOLE STYLE SAUTEED PRAWNS

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.