Ingredients for 4 servings:
500 gr shrimps, peeled and cleaned
200 gr pumpkin, peeled and pitted
200 gr celeriac, peeled
2 shallots
1 leek
3 tea spoons of cajun herbs
6 table spoons of olive or sunflower oil
1.5 dl poultry or vegetable stock
6 to 8 table spoons St Idesbald blond
Season with pepper and salt according to your own taste
Preparation:
Cut the leek leaves in pieces of 5 cm each and rinse them. Cook them al dente in nearly boiling water. Season the peeled and cleaned shrimps with some salt and let them rest for a while. Peel the shallots and chop them into pieces. Cut the pumpkin and celeriac into cubes. Heat two table spoons of oil in a frying pan and stir fry the vegetables for a short period of time. Put the heating low, add the poultry or vegetable stock to the vegetables and let everything simmer for 20 to 25 min. Add the St Idesbald 5 min prior to the end of the preparation time. Season with pepper and salt. Mix it, strain it if necessary, and keep warm in the pan. Heat 4 table spoons of oil in a wok and stir fry the shrimps. Add the cajun herbs to the shrimps and wrap each one of them in a leek leaf. Serve with the warm sauce and a fresh St Idesbald blond.
