Ingredients for Crevettes Saute St Lucia French Creole Style Sauteed Prawns
- 8 ounces (225g) peeled and deveined prawns
- Salt and pepper to taste
- 1/2 teaspoon green peppercorns (crushed)
- Garlic Cloves
- 1 tablespoon butter
- Lime, Juice Of
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil
- Red Peppers
- Lime wedge for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Crevettes Saute St Lucia French Creole Style Sauteed Prawns? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Crevettes Saute St Lucia French Creole Style Sauteed Prawns
- Heat 1 tablespoon of olive oil in a small oven-safe frying pan over medium-high heat.
- Add 8 ounces (225g) of peeled and deveined prawns seasoned with salt and pepper. Sear for 2-3 minutes per side, until pink and opaque.
- Transfer the pan to a preheated oven at 375°F (190°C) and bake for 5 minutes.
- Remove from oven and stir in 1 tablespoon of butter, 1 tablespoon chopped fresh parsley, 1 clove minced garlic, 1/2 teaspoon green peppercorns (crushed), 1 teaspoon Worcestershire sauce, and the juice of 1/2 lime.
- Cook for 1-2 minutes, or until the sauce has thickened slightly and become creamy.
- Serve immediately on a hot plate, garnished with thin strips of red bell pepper and a lime wedge.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
6g
Fat
127g
Carbs
2g