Leeks mignon with shrimps stuffing

Author: Les Cultures de chez nous
Farci de mignon de poireaux aux crevettes
Preparation 20
Baking 60
Portions 4
Freezing No


  • 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
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  • 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.

Chef's notes