Shrimps with leeks and lemon

Author: Les Cultures de chez nous
Crevettes aux poireaux et citron
Preparation 15
Baking 15
Portions 4
Freezing No


  • 45 ml (3 tablespoons) of butter
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 chopped garlic cloves
  • 2 chopped fennel bulbs
  • 454 gr (1 pound) of shelled raw shrimps
  • Lemon zest and juice
  • Salt and pepper up to taste
  • 125 ml (1/2 pound) of cooking cream
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  • In a casserole, melt butter at medium heat, add leeks, garlic, fennel and cook at low heat for about 10 minutes. Increase heat, add shrimps, lemon juice and zest. Season with salt and pepper. Cook one minute. Add cream and cook 2 minutes.
  • Serve with vegetables puree or rice.

Chef's notes