Prep 10 mins
Cook 10 mins
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!
- 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
- red peppers or green peppers or yellow pepper, cut into thin strips
- 1 lime, quartered for garnish
- 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.
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 "Recipe #234275" Made by member of Cooks With Dirty Faces" for ZWT5
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!