Ingredients
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12
-
-
2
-
2
-
100
-
1
-
2
-
-
-
-
-
-
1
-
-
Directions
Crevettes Saute St Lucia – French Creole Style Sauteed Prawns,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!,This was really rather good. I tweeked a couple of elements as a sop to my own taste buds, but stayed true to the core recipe….. & it was delicious; big, ballsy flavours. My biggest change was substituting corainader for parsley – perhaps my least favourite herb. Other changes saw the addition of a quinoa & a pomegranate salad, & a small focaccia to help mop up the mouth-watering juices…. …… & whilst a crisp, light dry white was obviously the classy companion, an ice cold glass of Scrumpy Jack was perfect. During cooking, I left the dish on the hob rather than move to the oven – this didn’t seem to have any detrimental impact. So, quite a few changes I suppose, but as I’ve said, the core recipe is a good one. This was a delicious, most-flavoursome dinner.,Swap parsley with coriander, & definitely add a mopping-up-bread…. focaccia is perfect!
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Steps
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1
Done
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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. |
|
2
Done
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After Removing the Pan from the Oven, Add Your Butter, Parsley, Garlic, Green Peppercorns, Worcestershire Sauce and Lime Juice. |
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3
Done
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Mix Together Until the Sauce Is Creamy, Then Serve on a Hot Plate. Garnish With Strips of Peppers and Lime. |
