Soups & Creams
Cassoulet with potatoes and king prawns
This recipe of potato cassoulet with king prawns is a main dish ideal for serving during the coldest days of the year, when want to eat something hot and nourishing. The result is a tasty stew, where the flavor of the potatoes and king prawns combines perfectly with the sweet taste of ñora and a spicy taste that provide the garlic and chilli.
Ingredients
FOR 4 PEOPLE
- 1 box of Argentinean red shrimp 800 g Grand Krust
- 4 medium potatoes,
- 1 large onion,
- 3 cloves garlic,
- 1 chili pepper,
- 1 teaspoon of ñora pepper,
- 1 glass white wine,
- salt,
- olive oil,
- parsley
- Note: If we want to make this recipe for eight guests instead of four, we just have to double all the needed ingredients.
Nutritional information
PER 100 GRAMS
- Energy 243
- Proteins16.8
- Carbohydrates 15.5
- Fats7.8
Pairing
Albariño - Young white wine
Step by Step
1 
Peel the king prawns
Peel the prawns, remove the intestines and put the prawns’ meat aside.
2 
Sauté the heads and skins of the king prawns
Sauté the heads and skins in a pan with a dash of oil and crush them in order to get their juice.
3 
Add the white wine
When the heads are browned, add the white wine, let the alcohol evaporate, cover them with water and let it cook for ten minutes.
4 
Strain the broth
Strain the broth and the king prawns aside.
5 
Sauté the onion and garlic
In the same pan, fry the chopped onion and garlic
6 
Prepare potatoes
Peel the potatoes and start nailing them with the knife, making a little twist to break them.
7 
Add the chilli, ñora meat and potatoes
When the onion begins to be transparent, add the chilli, ñora and potatoes. Sauté everything for about 5 minutes.
8 
Add the broth
After that, we add the broth, season to our taste and cook during fifteen minutes.
9 
Add the king prawns
Add the meat of the king prawns and cook for five minutes more. and we can serve the dish with a chopped parsley on top.
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