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Shrimp and Vegetable Casserole

Flavors of the South or the Orient? It's up to you to choose how to flavor this quick casserole! Mix the vegetables and spices you like...

Fish
Course: Main course
Preparation time: 20 minutes
Cooking time: 30 minutes

Instructions

  • 1.   Split the back of the shrimp (previously thawed) and remove the intestine.
  • 2.   Cut the baby corn and ginger in half. Slice the fennel and deseeded chili pepper. Cut the pak choi into large chunks. Remove the outer layer of the lemongrass stalk and crush it slightly.
  • 3.   Chop the shallots and sauté them for 2 minutes in a casserole dish with oil. Add the shrimp and brown them over high heat. Turn off the hood and pour in the pastis and flambé. Add the broth, tomatoes, pressed garlic cloves, cream, and vegetables. Bring to a boil, cover, and simmer for 30 minutes.
  • 4.   Adjust the seasoning and serve with basmati rice.

Notes & Suggestions

  • To enhance the exotic side of the recipe, replace the cream with coconut milk.

Ingredients for servings

  • 800 g of shrimp
  • 1 bag of minimaïs
  • 1 bag of green asparagus tips
  • 1 cup of cubed tomatoes
  • 1 fennel
  • ½ bok choys
  • 2 shallots
  • 25 cl of light cream (12-15%)
  • 20 cl of pastis
  • 50 cl of chicken broth
  • 4 tablespoon of spicy oil
  • 2 garlic cloves
  • 1 fresh ginger
  • 1 stalk of lemongrass
  • ½ red chili peppers
  • 250 g of basmati rice
  • salt (according to taste)
  • pepper (according to taste)

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