Best 3 Crevettes Saute St Lucia French Creole Style Sauteed Prawns Recipes
Embark on a culinary journey to the vibrant island of Saint Lucia with our delectable Crêvettes Sauté St. Lucia. This classic French-Creole dish showcases the harmonious fusion of Caribbean and French flavors, offering a tantalizing symphony of spices, herbs, and fresh seafood. Succulent prawns are expertly sautéed in a flavorful blend of garlic, ginger, thyme, and aromatic spices, creating a dish that is both vibrant and comforting. Discover the secrets behind this traditional recipe, along with variations that cater to diverse tastes and dietary preferences. Delight in the authentic taste of Crêvettes Sauté St. Lucia, a dish that truly embodies the essence of Caribbean cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
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!
Provided by French Tart
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
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.
CREVETTES WITH FETA AND TOMATO SAUCE
Greek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) tells us that "As soon as the first warm sunshine comes after winter and the restaurants start to put tables outside, this is their star dish.... As with most prawn dishes, you should start with the largest, freshest prawns you can buy. Fresh prawns are glossy, they smell of the sea without a hint of ammonia and do not need rinsing." This recipe is from 'real Greek food', which Theodore Kyriakou co-authored with food writer Charles Campion. I am posting it for the 2005 Zaar World Tour. You may want to use Theodore Kyriakou's Tomato Sauce Recipe #142236, when making this recipe.
Provided by bluemoon downunder
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C/350°F/Gas 4.
- Pour the tomato sauce into a large flat oven dish and pour the tomato sauce into it, scatter the feta on top and put it into the oven for 5 minutes until the feta begins to melt.
- Heat 25 ml (just short of 1 tablespoon) of olive oil in a frying pan, add the spring onions, garlic and thyme; and gently sauté for 5 minutes or until the onions are soft, then stir them into the tomato sauce in the oven dish. Return the dish to the oven to keep warm.
- Put the pan back on the heat, add the remaining olive oil and sear the crevettes (or prawns) for 2 or 3 minutes. Then flame the pan with the Ouzo.
- When the flames have died down, add the crevettes and the pan juices to the oven dish full of tomato sauce. Season with black pepper and mix everything together and return to the oven for a further 10 minutes to allow the flavours to amalgamate.
- Remove the dish from the oven, and pour the extra virgin olive oil over the top.
- Allow the dish to cool a little before serving so that it can be eaten by hand with crisp bread.
Nutrition Facts : Calories 409, Fat 31.5, SaturatedFat 11.9, Cholesterol 92.1, Sodium 1736.9, Carbohydrate 17.9, Fiber 3.1, Sugar 10.7, Protein 16.5
SAUTEED PRAWNS
Make and share this Sauteed Prawns recipe from Food.com.
Provided by Trudski2010
Categories Very Low Carbs
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- . Wash the prawns thouroughly, breaking off the feelers or legs which are too long. Fry the chopped onion in a heavy frying pan until golden with butter. Add the prawns and continue cooking until they turn red in colour.
- 2. Season and add a glass of water or dry white wine to the pan, then the crushed cloves of garlic and a light sprinkling of paprika. Cover the pan and allow to simmer for about 5 minutes. Check the seasoning, sprinkle over the fresh parsley and serve hot.
Nutrition Facts : Calories 538.5, Fat 47.8, SaturatedFat 29.4, Cholesterol 332, Sodium 1353.7, Carbohydrate 4.5, Fiber 0.6, Sugar 1.1, Protein 23.6
Tips:
- Use fresh, high-quality prawns. This will ensure that your dish is flavorful and succulent. If you're using frozen prawns, be sure to thaw them thoroughly before cooking.
- Marinate the prawns in a flavorful mixture of spices, herbs, and citrus. This will help to enhance their flavor and make them more tender.
- Cook the prawns over high heat in a little bit of oil. This will help to sear them and lock in their juices.
- Don't overcook the prawns. They should be cooked just until they are opaque and pink. Overcooked prawns will be tough and rubbery.
- Serve the prawns immediately, while they are still hot and juicy. You can garnish them with fresh herbs, such as cilantro or parsley, and a squeeze of lime juice.
Conclusion:
Crevettes Saute St. Lucia is a delicious and easy-to-make dish that is perfect for any occasion. With its vibrant flavors and succulent prawns, this dish is sure to be a hit with your family and friends. So next time you're looking for a flavorful and impressive seafood dish, give Crevettes Saute St. Lucia a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
