Rougail de Crevettes

A Prawn Hors-d’œuvre

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Although there are some excellent soups hailing from the West Indies, spicy hors-d’œuvre are usually preferred. Rougail de Crevettes makes an excellent one. The shelled prawns are pounded in a mortar with small chilli peppers—the “bird” variety are generally used—lemon juice, a little oil, and salt, all worked together into a smooth paste.