object(WP_Post)#4234 (24) { ["ID"]=> int(45217) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-06-26 16:53:00" ["post_date_gmt"]=> string(19) "2018-06-26 14:53:00" ["post_content"]=> string(182) "The skewers: ideal summer recipe. To vary the pleasures, this summer, Escal offers you a homemade sea skewers recipe mixing shrimps and scallops. A recipe of freshness and the taste." ["post_title"]=> string(46) "Shrimps and scallops with lemon confit skewers" ["post_excerpt"]=> string(182) "The skewers: ideal summer recipe. To vary the pleasures, this summer, Escal offers you a homemade sea skewers recipe mixing shrimps and scallops. A recipe of freshness and the taste." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(46) "shrimps-and-scallops-with-lemon-confit-skewers" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-30 15:45:13" ["post_modified_gmt"]=> string(19) "2019-04-30 13:45:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(104) "http://www.escal-seafood.de/recipe/brochettes-de-crevettes-et-noix-de-saint-jacques-aux-citrons-confits/" ["menu_order"]=> int(427) ["post_type"]=> string(6) "recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" }
Leeks-prawns quiche

Leeks-prawns quiche

Escal proposes a simple recipe and especially quick to realize! This nice quiche will surprise you with the original and delicious mixing of the leek and the prawns. The balance between the crispiness of the homemade dough and the softness of the fillings will delight all palates!

Cooking Instructions: Pfanne & Ofen
Ready in 30 minutes
Difficulty
Easy

Ingredients

For 4 persons

For the filling :

360g of cooked organic gourmet prawns 

4 leeks

40g of butter

20cl of cream

40g of shredded emmenthal

2 eggs

1 pinch of nutmeg

Salt, pepper

For the dough :

1 egg

200g of flour

100g of butter

2 pinches of salt

2cl of hot water

Cooking Instructions:

Preparation for the dough :

1. Mix the flour and the butter in order to obtain a shortbread crust. Add then the egg, the salt and the water and mix quickly. Then set aside in the fridge for an hour.

2. Sink the dough in a pie plate and blind bake to 200°C for an hour.

Preparation for the filling :

1. Thaw and drain the shrimps and set aside

2. Wash et cut the leeks, then cook them over low heat with a bit of butter for approximately 10minutes. Mix the cream with the eggs and season with salt, pepper and nutmeg.

3. Dispose the leeks in the blind pre-bake dough, pour the cream mix and add the emmenthal.

4. Put in the oven for 25 minutes to 180°C. Dispose the defrost cooked shrimps harmoniously on the quiche and cook again for 2 to 3 minutes