Crevette Madagascar Recipes

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.

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.

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.