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Crevettes à l'antillaise

When you think of France, you think of Paris and old cobblestone streets. Well, France is also many small territories spread out all over the world, from the cold shores of Canada (Saint-Pierre & Miquelon) to the sunny beaches of the pacific ocean (French Polynesia) or the jungle of the Amazonian forest (French Guiana). Two of those most well known territories are the Caribbean islands of Martinique and Guadeloupe, which, besides tourism, also happen to produce such delicacies as rum or bananas. Why this crash-course in geography? Because I happened to stumble by accident on a governmental web site promoting the local banana production with (guess what?) banana recipes. The one I tried is crevettes à l'antillaises (shrimps).

Crevettes à l'antillaise

Preparation: 20 minutes
Cooking: 10 minutes
Serves: 4

Ingredients
  • 16 big raw prawns (peeled and deveined)
  • 1 banana
  • 1 tbsp rum
  • 100 ml crème fraîche or sour cream (liquid)
  • 1 lime
Directions
  1. Cut the banana in cubes. Grill them on a pan and set them aside.
  2. Grate some lime zests and extract the juice. Pour the juice over the bananas.
  3. Using the same pan, cook the prawns till it turned pink. Add in the bananas and pour the cream and rum over the bananas & prawns. Season it with salt and pepper.
  4. Serve it with creole rice (we went for plain rice to save time).
crevettes a l'antillaise ingredientscrevettes a l'antillaise
The Verdict

When I first saw the list of ingredients, I found this recipe rather interesting and thought it would taste good (shrimp go well with sweet fruits). Well it certainly didn't disappoint us: it's really delicious, creamy and sweet. The rum certainly gets noticed although it doesn't steal the show from the banana. Best of all, the recipe is simple and quick to prepare and doesn't require a bazillion of different ingredients and spices.

crevettes a l'antillaise
21 comments.
#1, by Kelly Mahoney (07/19/2007)

Another beautiful plate, and the prep and cooking is super short. I love creme faiche as a sauce component with pasta, I'll have to try it with rice.

#2, by Fénix (07/19/2007)

How could I not try a 5-ingredient recipe that looks SO good? This will be our dinner Saturday night. Can't wait!

I'm curious about the rice. Is it Jasmine?

#3, by Fénix (07/19/2007)

One more question... I just noticed that the original recipe calls for banane de Guadeloupe ou de Martinique. Did you use regular bananas? How ripe?

#4, by anh (07/20/2007)

Interesting! I have bookmarked this to try. I could imagine the creamy taste of the banana here... Can't wait to actually taste it.

#5, by Jackson (07/20/2007)

wow.. banana with shrimp... totally new to me!

#6, by Nora (07/20/2007)

How interesting! I would never have thought of combining bananas with prawns.

#7, by tyree white (07/20/2007)

all I can say is "I have to taste it, to beleive it".

#8, by The Cooking Ninja (07/20/2007)

I also tried out of curiosity with some lime zests on the sauce and I love the aroma of the zests added to the dish.

@Fénix: The rice is regular basmati (Indian) and we used the normal ripe banana we find in the supermarket.

#9, by Little Corner of Mine (07/20/2007)

Another interesting combo dish! New to me too!

#10, by Ani (07/20/2007)

Have you signed up to the Foodie Blog Roll?

#11, by veron (07/20/2007)

I never thought banana would go so well with shrimp. Specially seeing the creme fraiche here makes it doubly exciting for me. Thanks for the recipe

#12, by eastmeetswestkitchen (07/20/2007)

Had a similar dish before, and I love cooking bananas with shrimp!

#13, by Sylvia (07/20/2007)

What a beautiful dish!! I love shrimp I do a similar recipe with coconut milk.I will try your dish in summer

#14, by tigerfish (07/21/2007)

I would not think of combining shrimps with bananas....wonder how it taste like...hmmm....

#15, by teckiee (07/21/2007)

Hm..... very unique combo. Recipe looks simple enough.. and dad loves stuff with bananas. Got to give this a try.

#16, by keropokman (07/22/2007)

actually, when i think about France, Paris does not come into mind, but Poulet de Bresse!

I always wonder how it taste!

hehe..

#17, by Bon Vivant (07/22/2007)

I would have never thought about the combo of shrimp and banana but your recipe and the finished results sound and look so good!

#18, by Isha (07/23/2007)

great dish anyway:-)

#19, by Patricia Scarpin (07/24/2007)

This is the first time I see this recipe and I am intrigued by the idea of shrimp and bananas together!:-)

#20, by wokandspoon (07/28/2007)

Banana and rum with prawns. I would have never thought of that combination! I'll definitely have to try this!

#21, by suppperangie (05/06/2009)

salut
a mon avis il faut utiliser la banane légume ,appelé aussi banane plantain
elle se mange pas cru, on la cuit soit grillé a la poêle soit comme une pomme de terre...