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    You are in: Home / Recipes / Crevettes Saute St Lucia - French Creole Style Sauteed Prawns Recipe
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    Crevettes Saute St Lucia - French Creole Style Sauteed Prawns

    Average Rating:

    2 Total Reviews

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    • on June 01, 2009

      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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    • on June 13, 2007

      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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    Nutritional Facts for Crevettes Saute St Lucia - French Creole Style Sauteed Prawns

    Serving Size: 1 (149 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 406.3
     
    Calories from Fat 366
    90%
    Total Fat 40.7 g
    62%
    Saturated Fat 25.5 g
    127%
    Cholesterol 152.2 mg
    50%
    Sodium 615.7 mg
    25%
    Total Carbohydrate 7.8 g
    2%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.5 g
    6%
    Protein 5.8 g
    11%

    The following items or measurements are not included:

    green peppercorns

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