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Home page>Tips & recipes>Recipes>Prawn and Chanterelle Cassolettes
Prawn and Chanterelle Cassolettes
Preparation30 minutes
Cooking40 minutes

Prawn and Chanterelle Cassolettes


  • 12 large prawns
  • 5 oz Chanterelles
  • 2 finely chopped shallots
  • 2 chopped tomatoes
  • 5 fl. Oz. white wine
  • 5 fl oz heavy cream
  • 1 tbsp olive oil
  • Salt & pepper


1 Peel the prawns and set aside the shells.

2 Heat a tablespoon of olive oil in a saucepan and brown the prawn shells for 5 minutes.

3 Add the shallots and brown for 5 more minutes, then add the tomatoes.

4 Pour the white wine, simmer for 1 minute, then cover with water.

5 Simmer for 30 minutes on low heat.

6 Blend the prawn shells and filter into a saucepan.

7 Put the saucepan back on the stove and reduce to 1/3 of the maximum heat, then add the heavy cream. Reduce again for 2 minutes. Season.

8 Brown the prawns in a frying pan for 20 seconds on each side, then spread them out into the miniature dishes.

9 Using the same frying pan, sauté the Chanterelles for 3 minutes, then add it to the prawns.

10 Pour the very warm sauce over the prawns. Enjoy!



Tip: You can put the miniature dishes in the oven in the grill position for 2–3 minutes to broil them.

Cristel products used for the recipe

Mini Saucepan - Cristel USA
Mini Saucepan
Castel' Pro (5 ply) Ultraply
20/01/2022 00:13:04