Shrimp-stuffed mignons leeks

Shrimp-stuffed mignons leeks
  • 4 servings
  • 0:20 Preparation
  • 1:05 Cooking
  • 1:25 Total Time


Add all
  • 2

    mignons leeks cut in segments of 2 to 3cm (7/ 1&1/8in.)

  • 8

    large deveined shrimps (without tail)

  • 2 Tbsp.
    (30 mL)


  • salt and pepper to taste

  • 1/4 cup
    (60 mL)

    white wine

  • 1/2 cup
    (125 mL)

    35% cream


Preheat oven to 200°C (400°F).

Break up segments into small tubes and save the hearts.

In a food processor, chop shrimp meat, dill and leek hearts. Season to taste.

Stuff mignon leek tubes with shrimp mixture, set tubes standing in a buttered Pyrex dish.

Add wine and cream.

Cover with foil and bake for 45 minutes.

Remove foil and bake15 to 20 minutes longer.

Source: Les Cultures de Chez Nous

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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