Crevettes And Brugnons Salad Food

CREVETTES AND BRUGNONS SALAD

Steps:

• Combine all the salad ingredients except the lettuce and nectarines.
• Combine dressing ingredients in separate bowl.
• Add dressing to salad and toss.
• Put in the frige for at least an hour.
• To serve, line bowls with lettuce leaves.
• Mound salad in center and arrange nectarine slices around the edge of the salad mound.

CREVETTES SAUTE ST LUCIA - FRENCH CREOLE STYLE SAUTEED PRAWNS

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.

CRUNCHY ROMAINE SALAD WITH EGGS AND CROUTONS

Steps:

• Mix romaine lettuce with eggs, croutons and mozzarella cheese.
• Drizzle with ranch dressing.

AVOCAT AUX CREVETTES SENEGALIAISES (AVOCADO STUFFED W/SHRIMP

Steps:

• In a 2 qt bowl mash 2 large, peeled avocados with lemon juice and yogurt.
• To serve place 1 cup shredded lettuce on salad plate.
• Arrange 1/2 cup cooked chick peas or black eyed peas in center.
• Cover peas with 3 to 4 tbls of avocado mixture.
• Arrange 2 slices of tomato and chopped onion on side of avocado.
• Place egg pieces and pimiento on plate.
• Arrange 3 large cooked shrimp on top of avocado mixture.
• Garnish with 1 or 2 sprigs of parsley or watercress.

CREVETTES WITH FETA AND TOMATO SAUCE

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.