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The Fish Society > By fish type > Prawns+Scampi > Wild crevettes

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Wild crevettes

SEE OUR OTHER PRAWNS - KING

These large cooked prawns in their shells are - as you can tell from the name - a French speciality (although the prawns themselves come from warmer climes). This is probably the most popular format in which we sell king prawns (with raw peeled king prawns a close second). The smallest size we sell is LARGE by anyone's standards. All sizes are delicious and ready-to-eat.

URGENT? ORDER BY 1PM
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WILD AFRICAN
XX LARGE
4 crevettes
£22.20
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MONSTER
4 crevettes
£33.90
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WILD AFRICAN XXL SAVER PACK
 
about 24 crevettes
£93.50
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WILD AFRICANWILD AFRICAN
 
12 crevettes
£57.90
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Recipe

Caribbean Barbecued Crevettes
Fish code 140700
Serves 4

The trick is to keep it simple when cooking these cracking crustaceans. How many you want to serve per portion depends on how hungry you are and their size, but 1-2 per person makes an ample starter. The crevettes can also be cooked on a hot griddle. They’re finger lickin’ good!

4 - 8 raw crevettes
1 lemon
5ml (1 tsp) ground allspice
5ml (1 tsp) herbes de Provence
5ml (1 tsp) coarsely ground black pepper
2.5ml (½ tsp) salt
10ml (2 tsp) vegetable oil
1 small onion
2 spring onions
½ green pepper
30ml (2 tbsp) malt vinegar

1 First place the crevettes in a small bowl, juice the lemon and add this to the bowl.
2 Then pierce the crevette shells in a few places with a knife before adding the allspice, herbes, black pepper and salt. Mix well. 
3 Heat up a barbecue until hot and then placing the crevettes on a rack cook until they are completely pink, turning if needed.
4 Meanwhile, slice the onion and the green part of the spring onion, and deseed and slice the pepper.
5 Heat the oil in a small pan and add the onions, pepper and the vinegar, and warm through keeping some crunch in the vegetables.

To serve:  place the crevettes on to warmed serving dishes and top with the vegetable mixture.  

 

Suggestion 2: Crevettes a la sauce piquante - Recettespasbete