Shrimp, Leek, Lemon and Coconut Cream Blanquette
Preparation time: 15 min
Cooking time: 20 min
- 14 oz peeled shrimp
- 1 lb leeks, white part only
- 3 carrots
- 5 oz button mushrooms
- 5 fl. oz coconut milk
- 7 fl. oz. veal stock
- 1 tbsp. preserved lemon
- 1 tbsp. olive oil
- Salt & pepper
Peel the carrots, then cut the leeks and carrots into slices.
Wash and cut the mushrooms in four.
Heat the saucepan to 2/3 of the maximum power of your stove and add the oil.
Brown the carrots for 5 minutes, then add the leeks.
After 5 minutes, add the mushrooms, shrimp, preserved lemon and pour the coconut milk and veal stock.
Season, then cover the pan and cook on medium for 10 minutes.
Tip: you can serve this dish with rice or as a filling in puff pastries.