2 Reviews

Loved it! FT this was soooooooo GOOD and so easy! My youngest daughter is a shrimp freak and she was licking her fingers! She couldn't stay away from pan while it was still cooking. I doubled the recipe, because 3 of us in my home love shrimp. Thank you for posting. We had this with "Coconut Mango Rice" Made by member of Cooks With Dirty Faces" for ZWT5

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daisygrl64 June 01, 2009

The instruction in this recipe was not totally clear. It didn't say to have prawns shelled or tail left on. Were the green peppercorns left whole or crushed? In the ingredients it calls for lime but in the directions it calls for the lemon to be added. STILL, the flavor was wonderful! I took the shells completely off the shrimp, left the peppercorns whole which next time I will crush them. DH actually liked the surprise crunch and rush of flavor of the peppercorn but I didn't like that surprise, I found it hard to get the taste to calm down before the next bite. I used the lime juice. I found it unnecessary to use any garnish. I served it on brown rice and the Recipe Turkish Okra Casserole paired nicely with it. I love the addition of the wooster sauce! Thank you French Tart! I will definately be cooking this recipe again!

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YaYa June 13, 2007
Crevettes Saute St Lucia - French Creole Style Sauteed Prawns