Crevette Madagascar Recipes

CREVETTE MADAGASCAR

Crevette Madagascar image

Shimp Madagascar. This is one I found in my search for recipes from Madagascar after a mission trip there. As you can tell, there is French influence.

Provided by Ambervim

Categories African

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

flour, to coat
3 tablespoons butter, clarified
3/8 cup Pernod (licorice flavored liquer)
1 cup heavy cream
1/2 lb angel hair pasta, spinach flavor cooked
16 shrimp, large peeled and deveined
2 tablespoons green peppercorns
1 cup sour cream
salt
pepper
4 tablespoons scallions, green part only diced
2 tomatoes (optional garnish)

Steps:

Lightly coat the shrimp with four and reserve.
In a skillet over medium high heat, add the clarified butter. When the butter is hot, add the peppercorns and bruise slightly with the back of a heavy spoon.
Add the shrip and cook with stirring until pink, about 2 minutes.
Add the Pernod and mix well. Heat with constant strirring to boil off the alcohol, about 3 minutes.
To a bowl add the sour cream and heavy cream and whisk until smooth.
Add the cream mix to the skillet and mix well.
Bring sauce to a boil and simmer for 1 minutes. Season with salt and peppert.
Add the angel hair pasta and toss well to coat and heat the pasta.
Add the scallions and toss to combine.
You may garnish with chopped, peeled and seeded fresh tomatoes.

Nutrition Facts : Calories 720.7, Fat 44.5, SaturatedFat 26.1, Cholesterol 320, Sodium 985.5, Carbohydrate 49.8, Fiber 2.7, Sugar 5.4, Protein 30.6

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