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.

40 min
4 persons
Difficulty Low

Ingredients of the recipe

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.

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Nutritional information

Energy243 Kcal
Proteins16.8 g
Carbohydrates15.5 g
Fats7.8 g

Step by Step of Recipe

Step 1

Peel the king prawns
Peel the prawns, remove the intestines and put the prawns’ meat aside.

Step 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.

Step 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.

Step 4

Strain the broth
Strain the broth and the king prawns aside.

Step 5

Sauté the onion and garlic
In the same pan, fry the chopped onion and garlic

Step 6

Prepare potatoes
Peel the potatoes and start nailing them with the knife, making a little twist to break them.

Step 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.