Shrimp, Leek, Lemon and Coconut Cream Blanquette

Shrimp, Leek, Lemon and Coconut Cream Blanquette

Preparation time: 15 min
Cooking time: 20 min
Serves 4



  • 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.


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