Blanquette of prawns with coconut milk

Delicious cooked dish, we usually cook a veal blanquette but Marc chose to offer a shrimp blanquette for the originality of the recipe. We have selected wild shrimp and cod from open sea fishing. After cooking, the fish melts in the mouth and generously flavors the sauce while the carrots add a slight crunch. Coconut milk brings sweetness and creaminess and we find in the aftertaste the delicious aroma of Ardèche white wine. To warm it up? You choose ! You can pour the contents of the jar into a saucepan and heat over low heat for a few minutes or use the bain-marie method or open the jar and place it in the oven for 10 minutes at 180°. In all three cases, it’s quick and easy!