Crevettes And Brugnons Salad Food

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CREVETTES AND BRUGNONS SALAD



Crevettes and Brugnons Salad image

A very pleasant dining experience on a hot summer's eve. Serve with crackers or Holland rusks and a chilled white wine.

Provided by Clifford Boren

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups small shell pasta, cooked
12 ounces medium shrimp, cooked
1 1/2 cups sliced celery
2 large nectarines, thinly sliced
1/2 cup raisins
1/2 cup peanuts
lettuce leaf, to line the bowls
1/2 cup oil
1/3 cup cider vinegar
1 teaspoon prepared mustard
1 teaspoon salt substitute
1 (4 ounce) jar of sliced pimiento, drained
garlic powder

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.

Nutrition Facts : Calories 709.8, Fat 38.9, SaturatedFat 5.2, Cholesterol 130.3, Sodium 247.3, Carbohydrate 63.2, Fiber 5.8, Sugar 19.7, Protein 30

CREVETTES SAUTE ST LUCIA - FRENCH CREOLE STYLE SAUTEED PRAWNS



Crevettes Saute St Lucia - French Creole Style Sauteed Prawns image

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

12 large prawns, peeled with tails left on
salt and pepper, for seasoning
2 teaspoons green peppercorns, crushed
2 garlic cloves, peeled and crushed
100 g butter
1 lime, juice of
2 teaspoons Worcestershire sauce
chopped parsley
salt and pepper
olive oil
green peppers or yellow pepper, cut into thin strips
1 lime, quartered for garnish

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



Crunchy Romaine Salad With Eggs and Croutons image

Crunchy, crispy and delightful! A nice salad to have with dinner or as a small lunch. Use your choice of flavored croutons. Simple and easy!

Provided by Seasoned Cook

Categories     Greens

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 5

1 head romaine lettuce, torn
2 hard-boiled eggs, sliced
1 1/2 cups croutons
1/2 cup mozzarella cheese, shredded
ranch dressing (or choice)

Steps:

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

AVOCAT AUX CREVETTES SENEGALIAISES (AVOCADO STUFFED W/SHRIMP



Avocat Aux Crevettes Senegaliaises (Avocado Stuffed W/Shrimp image

Make and share this Avocat Aux Crevettes Senegaliaises (Avocado Stuffed W/Shrimp recipe from Food.com.

Provided by katie in the UP

Categories     Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 large avocados, peeled (or 3 small)
4 tablespoons lemon juice
4 tablespoons plain yogurt (or sour cream)
1 head lettuce, shredded
4 cups cooked chickpeas or 4 cups black-eyed peas
2 large tomatoes, sliced
8 tablespoons chopped Spanish onions
4 eggs, hard boiled and peeled
24 large shrimp, cooked
pimiento
parsley or watercress

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.

Nutrition Facts : Calories 324, Fat 13.5, SaturatedFat 2.5, Cholesterol 138.7, Sodium 447.9, Carbohydrate 37.7, Fiber 10.6, Sugar 3.1, Protein 16

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

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

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