Crevettes - Whole Cooked XL King Prawns
- Top quality XL cooked prawns, head and shell on
- The perfect show stopping starter - use 2 or 3 per serving
- Typically 15-18 crevettes per 1000g
Crevettes are giant cooked prawns in their shells. As you can tell from the name, they're a French speciality (although the prawns themselves come from warmer climates). They're ready to eat after peeling and deveining, although you could reheat briefly and serve warm. And they are delicious. This is one of the most popular formats in which we sell king prawns.
Questions we get asked about crevettes
What are crevettes? In French, any prawn. In Britain the word has settled on one particular thing: a large prawn, cooked whole in its shell, served cold with mayonnaise and eaten with the fingers. Ours are XL king prawns, 15 to 18 to the kilo.
What are crevettes in English? Prawns. (Shrimp, if you're American.)
Are crevettes ready to eat? Yes, they're cooked. Defrost overnight in the fridge, peel, pull out the black vein along the back, and that's the work done. You can warm them briefly if you insist, but cold with mayonnaise is the whole point.
How many per person? Two or three as a starter, so a 900g pack is a starter for five to seven people. As a main with a salad, four or five each.
Crevettes or king prawns? The same animal. "Crevette" is the whole, cooked, shell-on presentation; our raw peeled king prawns are the version for cooking.
Crevette is simply French for prawn — shrimp to Americans, gambas on Spanish menus. The same sweet creatures whatever you call them.
Try something new
Product Details
- Top quality XL cooked prawns, head and shell on
- The perfect show stopping starter - use 2 or 3 per serving
- Typically 15-18 crevettes per 1000g
Crevettes are giant cooked prawns in their shells. As you can tell from the name, they're a French speciality...
- Top quality XL cooked prawns, head and shell on
- The perfect show stopping starter - use 2 or 3 per serving
- Typically 15-18 crevettes per 1000g
Crevettes are giant cooked prawns in their shells. As you can tell from the name, they're a French speciality (although the prawns themselves come from warmer climates). They're ready to eat after peeling and deveining, although you could reheat briefly and serve warm. And they are delicious. This is one of the most popular formats in which we sell king prawns.
Questions we get asked about crevettes
What are crevettes? In French, any prawn. In Britain the word has settled on one particular thing: a large prawn, cooked whole in its shell, served cold with mayonnaise and eaten with the fingers. Ours are XL king prawns, 15 to 18 to the kilo.
What are crevettes in English? Prawns. (Shrimp, if you're American.)
Are crevettes ready to eat? Yes, they're cooked. Defrost overnight in the fridge, peel, pull out the black vein along the back, and that's the work done. You can warm them briefly if you insist, but cold with mayonnaise is the whole point.
How many per person? Two or three as a starter, so a 900g pack is a starter for five to seven people. As a main with a salad, four or five each.
Crevettes or king prawns? The same animal. "Crevette" is the whole, cooked, shell-on presentation; our raw peeled king prawns are the version for cooking.
Crevette is simply French for prawn — shrimp to Americans, gambas on Spanish menus. The same sweet creatures whatever you call them.
- Farmed
- Cooked
- Mozambique
- Trawled
