Shrimps with leeks and Pernod papillotes

Author: Les Cultures de chez nous
Papillotes de crevettes aux poireaux et Pernod
Preparation 15
Baking 20
Portions 4
Freezing No


  • 15 ml (1 tablespoon) of butter at room temperature
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 chopped garlic cloves
  • 2 pounds (24 pieces) of large raw and shelled shrimps
  • 12 cherry tomatoes
  • 60 ml (134 cup) of Pernod
  • 60 ml (1/4 cup) of cooking cream
  • Salt and pepper
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  • In a glass bowl, add butter, sliced leeks and mix well. Microwave at high intensity for 2 minutes. Set aside.
  • Preheat barbecue at high heat.
  • Add shrimps, cherry tomatoes, Pernod, cooking cream, salt and pepper to the leeks mixture.
  • Divide equally the mixture over 4 large aluminium paper. Bake over the grill for 15 to 20 minutes.
  • Serve over rice.

Chef's notes