Best Crevette Madagascar Recipes

CREVETTES WITH FETA AND TOMATO SAUCE

Crevettes With Feta and Tomato Sauce image

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

Ingredients

750 ml tomato sauce
250 g Greek feta cheese, crumbled
50 ml olive oil
1 bunch spring onion
3 garlic cloves, peeled and crushed
2 tablespoons fresh thyme leaves
16 mediterranean crevettes or 16 tiger shrimp
70 ml ouzo
30 ml extra virgin olive oil
fresh ground black pepper

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

BUTTERY CHILLI PRAWNS

Buttery chilli prawns image

Spicy seafood is a really versatile dish for sharing - make sure there's plenty of bread for the juices

Provided by Sarah Cook

Categories Dinner, Main course

Time 23m

Number Of Ingredients 9

Ingredients

25g butter
2 tbsp olive oil
3 garlic cloves, finely chopped
1 red chilli, seeds left in and finely chopped
½ tsp sweet paprika
12-20 large raw king prawns with shells
juice 1 lemon, plus a few slices for a finger bowl
½ small bunch parsley, roughly chopped
small loaf crusty bread, warmed to serve

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.

Nutrition Facts : Calories 237 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium

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

Ingredients

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.