• Crustaceans
  • First courses
  • First courses


50 minutes
  • Crustaceans
  • First courses
  • First courses

Prawns cream with crispy leek

  • serves 4



  • 50 minutes



  • 400g Arbi prawns
  • 1 lit. water
  • 2 tomatoes
  • 1 spoonful tomato paste
  • 1 onion
  • 1 glass dry white wine
  • 100g fresh cooking cream
  • 1 knob butter
  • 2 spoonfuls cornstarch
  • 1 leek
  • 1 bunch parsley
  • black pepper grains
  • extra virgin olive oil
  • salt and pepper to taste
  • bread croutons


  • Boil the prawns in a little water, then remove the shell and heads, which you will use for preparing the fumet.
    Boil 1 litre of water with 2 grains of black pepper and a bunch of parsley. Add salt, heads and shells.
    Reduce the fumet to half its volume and strain.
  • In a frying pan sauté the butter with the chopped onion, diced tomatoes and tomato paste.
  • Add white wine and simmer until evaporated.
  • Add the prawns cut into small pieces (leave a few whole prawns for the final garnish), and continue cooking for about 2 minutes.
  • Add the cornstarch dissolved in a bowl with a few spoonfuls of fumet, and add the remainder to the rest of the ingredients.
  • Leave to reduce, then pour in the cooking cream and cook on a high heat for approximately 2 minutes. Salt and pepper to taste.
  • Meanwhile cut the leek into very fine strips, dry well with kitchen towel and fry in hot extra virgin olive oil.
  • Once ready, drain well and place the fried leek on absorbent paper.
  • Toast the croutons cut into squares with a little butter in a non-stick pan. Keep warm.
  • Serve prawn cream in bowls or soup plates, using the whole prawns you have set aside and garnishing with the toasted croutons and fried leek.


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