Crevettes sautées, sauce au paprika

J’ai repéré cette recette de crevettes sautées et sauce au paprika il y a quelques années, dans un magazine de cuisine. Le mélange du curcuma avec le paprika donne un saveur originale et une jolie couleur à ce plat. Avec la crème épaisse pour lier le tout et la coriandre fraîche, on croirait presque manger indien.

Recette des crevettes sautées, sauce au paprika

Préparation : 30 mim
Cuisson : 12 min

Ingrédients pour 2 personnes :
500 g de crevettes
6 cs de crème épaisse
1 gousse d’ail
1 échalote
1 cc de paprika doux
1 cc de curcuma
1 cs de sucre roux
Persil ou coriandre

Préparation des crevettes sautées, sauce au paprika

Décortiquer les crevettes en conservant uniquement la queue.
Peler la gousse d’ail, la couper en deux et ôter le germe.
Peler l’échalote et l’émincer finement.
Faire chauffer un peu d’huile de tournesol (ou arachide) dans une poêle et y faire revenir l’échalote et l’ail, sans laisser colorer.
Lorsque l’échalote devient transparente, ajouter les crevettes, saupoudrer de paprika et de curcuma.
Faire sauter à feu vif pendant 2 à 3 minutes.
Verser le sucre roux et baisser immédiatement le feu.
Mélanger pendant une minute pour enrober les crevettes de sucre caramélisé.
Ajouter la crème fraîche épaisse et réchauffer le tout pendant quelques minutes.
Parsemer de persil ou de coriandre fraîche avant de servir, avec des nouilles ou du riz.

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