Either to be luxurious at Christmas dinner, or to serve cold on hot summer days, this recipe for red shrimp cream is a basic recipe that is easy to prepare, but I assure you that you will be satisfied with it. luxury for your guests.

It is a recipe from our beloved French chef Stéphane Poussardin ( L'Atelier d'Stéphane ), who returned to our showroom a few days ago to prepare some Christmas recipes. You can prepare it, like him in a Le Creuset cocotte , and you will see that in a short time you will have a wonderful shrimp cream recipe served.


  • 500 g of red prawns
  • 1 onion
  • 2 carrots
  • 1 piece of fresh fennel (optional)
  • 2 garlic cloves with skin
  • 1/2 leek
  • 3 tomatoes
  • 1 small stalk of celery
  • 1/2 cup of rice
  • 2 slices of bread
  • 1/2 liter of cognac
  • 4 to 4.5 liters of water
  • Salt
  • Olive oil


  1. In the same cocotte, fry with a little oil, the garlic and the previously chopped vegetables for about 3 minutes.
  2. Add the cut tomatoes, fry for a few more minutes and add the shrimp. Brown and flame with cognac.
  3. Allow to reduce completely and wet little by little with water (approx. 4 to 4.5 l of water).
  4. Put the slices of bread and rice.
  5. Let cook for about 40 minutes over medium heat, removing the foam from time to time.
  6. Go through the blender and strainer and rectify salt.

Round Cocotte Evolution Le Creuset


Montaña said:

Hola, ¿las gambitas se trituran con cáscara y con todo el conjunto y luego se cuelan o se sacan antes y se sirven peladas sobre la crema? ¿Y es 1/2 litro de coñac o 1/2 taza?

Gracias, un saludo,

L.F.C. said:

1/2 litro de cognac no es mucho?

C.G.H. said:

La receta parece muy suculenta, pero se tritura con las gambas enteras, sin pelar?. Me parece que después al colar vamos a perder mucho producto suculento, no?

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