Crevette Madagascar Recipes

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CREVETTE MADAGASCAR



Crevette Madagascar image

Shimp Madagascar. This is one I found in my search for recipes from Madagascar after a mission trip there. As you can tell, there is French influence.

Provided by Ambervim

Categories     African

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

flour, to coat
3 tablespoons butter, clarified
3/8 cup Pernod (licorice flavored liquer)
1 cup heavy cream
1/2 lb angel hair pasta, spinach flavor cooked
16 shrimp, large peeled and deveined
2 tablespoons green peppercorns
1 cup sour cream
salt
pepper
4 tablespoons scallions, green part only diced
2 tomatoes (optional garnish)

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.

Nutrition Facts : Calories 720.7, Fat 44.5, SaturatedFat 26.1, Cholesterol 320, Sodium 985.5, Carbohydrate 49.8, Fiber 2.7, Sugar 5.4, Protein 30.6

CREVETTES SAUTE ST LUCIA - FRENCH CREOLE STYLE SAUTEED PRAWNS



Crevettes Saute St Lucia - French Creole Style Sauteed Prawns 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!

Provided by French Tart

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

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.

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