Leeks mignon with shrimps stuffing
20
60
4
No
Ingredients
- 2 leek’s white, sliced into sections of 2 to 3 cm (7/8 inches to 1 1/8 inches)
- 8 trimmed and raw large shrimps (without tail)
- 30 ml (2 tablespoons) of fresh dill
- 60 ml (1/4 cup) of white wine
- 125 ml (1/2 cup) of cooking cream
Preparation
Side-by-side mode
- Preheat oven at 400°F (200°C).
- Undo Les Cultures de chez nous leeks sections into small tubes and set aside mignon leeks heart. Chop with a blender shrimps flesh with dill and leeks mignon heart. Season with salt and pepper.
- Stuff leeks mignong tubes with shrimps flesh. Make it stand into a buttered pyrex plate. Pour white wine and cooking cream. Cover with aluminium paper and cook 45 minutes. Remove aluminium paper and cook 15 to 20 minutes.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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