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Home page>Tips & recipes>Recipes>Shrimp, Leek, Lemon and Coconut Cream Blanquette
Shrimp, Leek, Lemon and Coconut Cream Blanquette
Preparation15 minutes
Cooking20 minutes

Shrimp, Leek, Lemon and Coconut Cream Blanquette


  • 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


1 Peel the carrots, then cut the leeks and carrots into slices.

2 Wash and cut the mushrooms in four.

3 Heat the saucepan to 2/3 of the maximum power of your stove and add the oil.

4 Brown the carrots for 5 minutes, then add the leeks.

5 After 5 minutes, add the mushrooms, shrimp, preserved lemon and pour the coconut milk and veal stock.

6 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.

Cristel products used for the recipe

Saucepan with Lid - Cristel USA
Saucepan with Lid
30/11/2021 11:03:21