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 shrimps
- 12 cherry tomatoes
- 60 ml (134 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, 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.
