Shrimps with leeks and Pernod papillotes
15
20
4
No
Ingredients
- 15 ml (1 tablespoon) of butter at room temperature
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 chopped garlic cloves
- 2 pounds (24 pieces) of large raw and shelled shrimp
- 12 cherry tomatoes
- 60 ml (1/4 cup) of Pernod
- 60 ml (1/4 cup) of cooking cream
- Salt and pepper
Preparation
Side-by-side mode
- In a glass bowl, add butter and sliced leeks and mix well. Microwave at high intensity for 2 minutes. Set aside.
- Preheat the barbecue to high heat.
- Add shrimp, cherry tomatoes, Pernod, cooking cream, salt and pepper to the leeks mixture.
- Divide the mixture equally over 4 large aluminium pieces of paper. Bake over the grill for 15 to 20 minutes.
- Serve over rice.
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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