• 2 leeks-mignon cut into pieces 2 to 3 cm long
  • 8 large raw shrimps without tails
  • 30 ml (2 tbsp.) dill
  • 60 ml (1/4 cup) white wine
  • 125 ml (1/2 cup) 35% cream
LeeksFind our bag in yourlocal grocery store


  • Stuff the leek-mignon tubes with the chopped shrimp and place them standing up in a buttered Pyrex oven dish. Pour the wine and cream over them, cover the dish with aluminum foil and cook for 45 minutes. Remove the aluminum foil and cook for another 15 to 20 minutes.

Chef's notes