Preparation time: 15 min
Cooking time: 20 min
Serves 4

 INGREDIENTS

• 14 oz peeled shrimp
• 1 lb leeks, white part only
• 3 carrots
• 5 oz button mushrooms
• 5 fl. oz coconut milk
• 7 fl. oz. veal stock
• 1 tbsp. preserved lemon
• 1 tbsp. olive oil
• Salt & pepper

METHOD

Peel the carrots, then cut the leeks and carrots into slices.

Wash and cut the mushrooms in four.

Heat the saucepan to 2/3 of the maximum power of your stove and add the oil.

Brown the carrots for 5 minutes, then add the leeks.

After 5 minutes, add the mushrooms, shrimp, preserved lemon and pour the coconut milk and veal stock.

Season, then cover the pan and cook on medium for 10 minutes.

Tip: you can serve this dish with rice or as a filling in puff pastries.