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11 August 2025

Crusta Chef: Episode 1 with Anthony

Every month, a Crusta C employee shares their favorite shrimp recipe. Anthony Maunais, R&D Technician, is the first to share his recipe that smells like summer! ☀️

Easter will be quite late in 2025, falling on April 20.

It will mark the return of sunny days, so I suggest making grilled shrimp with garlic and parsley, accompanied by my own version of pilaf rice. A surefire hit!

For this recipe, I recommend using whole shrimp of the Penaeus Monodon species, size 16/20, which I find to be the ideal size, as well as being firm and flavorful. Allow four shrimp per person.

Prepare the pilaf rice first, then the shrimp. Serve with the parsley sauce in a small bowl. Bon appétit!

🍚 Preparing the pilaf rice:

  1. Finely chop the onion and brown it lightly in butter over medium heat.
  2. Add the rice, cook for 1 minute until translucent, then add the chicken stock.
  3. Bring to a boil and cook over low heat for about 15-20 minutes until the liquid is absorbed.
  4. Remove from heat, stir and season to taste (salt and pepper). 

🦐 Preparing the shrimp: 

  1. Peel the shrimp “body-peeled” (body peeled, head and tail intact). They will be easier to eat and will still look impressive on the plate. 
  2. Peel and finely chop the garlic. Wash the parsley and chop it. Mix the two with olive oil (mortar or blender) and set aside. Part of this parsley mixture will be used for cooking, the other part to accompany the dish. 
  3. Heat the olive oil in a frying pan and cook the prawns for 2 minutes on each side. Season with salt and pepper.
  4. Brush the shrimp with the parsley sauce and cook for 1 more minute.
  5. The shrimp are ready to serve.

They are an alternative to meat and are often low in calories and high in protein. They can add a healthy and original touch to this meal.

The memory of the whole family gathered around a good meal. 

It is simple and convivial. Good ingredients, well cooked, often mean a successful dish.

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