Grilled “Crayfish” with Curry Beurre Blanc


Preparation info
  • Serves


    • Difficulty


Appears in

By Steven Raichlen

Published 1998

  • About

Guadeloupe is famous throughout the Caribbean for a large, sweet-fleshed shellfish known as oassou (pronounced wa-sou). Although commonly translated as crayfish, the oassou is actually a type of prawn. The preferred cooking method is grilling: The shellfish are skewered, heads and all, and roasted over glowing coals. Oassous are not available in the U.S. (at least not yet), but the spot prawns found in Hawaii and the Pacific Northwest have a similar flavor. Jumbo shrimp