R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de personnes : 4
Temps de pr\u00e9paration : 10 minutes
Temps de cuisson : 3 minutes<\/p>\n\n\n\n
Ingr\u00e9dients <\/strong>: Pr\u00e9paration <\/strong>: Faites fondre le beurre dans une po\u00eale. Ajoutez alors les herbes et le jus de citron. Dressage\u00a0<\/strong>: Breuvage\u00a0<\/strong>: Notes <\/strong>: R\u00e9dacteur Jack Nombre de personnes : 4Temps de pr\u00e9paration : 10 minutesTemps de cuisson : 3 minutes Ingr\u00e9dients :500 g de crevettes grises vivantes1 bouquet de persil platUn peu de coriandre fra\u00eeche3 gousses d’ail50 g de beurreLe jus d’1\/2 citronSel … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-7453","post","type-post","status-publish","format-standard","hentry","category-fruits-de-mer"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7453","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=7453"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7453\/revisions"}],"predecessor-version":[{"id":7454,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7453\/revisions\/7454"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7453"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
500 g de crevettes grises vivantes
1 bouquet de persil plat
Un peu de coriandre fra\u00eeche
3 gousses d’ail
50 g de beurre
Le jus d’1\/2 citron
Sel et poivre<\/p>\n\n\n\n
\u00c9pluchez et hachez l’ail.
Ciselez le persil et la coriandre.<\/p>\n\n\n\n
Quand il est couleur noisette ajoutez les crevettes et l’ail hach\u00e9.
Faites revenir 2 minutes, le temps pour les crevettes de devenir rouges.<\/p>\n\n\n\n
M\u00e9langez.
Faites sauter quelques secondes.<\/p>\n\n\n\n
Servez chaud<\/p>\n\n\n\n
Muscadet sur lie (Val de Loire)<\/p>\n\n\n\n
Si vous aimez les notes m\u00e9diterran\u00e9ennes remplacez le beurre par l’huile d’olive et le muscadet par du ros\u00e9 de Provence.<\/p>\n","protected":false},"excerpt":{"rendered":"