Recipes by Cullera de Boix

Scampi cream

Difficulty level: medium

Diners: 2

Preparation time: 1h 30'


  • 150 g of scampi
  • 50 g of prawns
  • 100 g of mantis shrimps
  • 60 g of brunoised onions
  • 60 g of brunoised carrots
  • 100 g of chopped tomatoes
  • 100 ml of white wine
  • 1 medium potato
  • 60 ml of brandy
  • 1.5 l of red fish "fumet" (broth)
  • Extra virgin olive oil, butter and salt


For the stir-fry:

  • 150 g of mushrooms
  • 2 garlic shoots
  • 2 shrimp prawns
  • Extra virgin olive oil
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Sauté the scampi, prawns and mantis shrimps with oil and butter.
Add the onion and cook for 8 min.
Add the carrot and cook for 7 min.
Add the chopped potato and cook for 4 min.
Incorporate the tomatoes, cook for 6 min and season.
Add the brandy, flambé and, when the flame goes out, add the wine and reduce it. Add the broth and cook for about 30 min.
Add salt as necessary and mash. Drain it through the chinoise.
Sauté the peeled prawns in a skillet with oil. Remove. Sauté the chopped garlic and mushrooms. Add the prawns.

A cream made out of crustaceans

Xavier Matarrodona suggests a different way of enjoying the best scampi

There are many ways to enjoy scampi: grilled, with alioli (garlic sauce) or rice, etc. On this occasion, the chef of the Cullera de Boix restaurants, Xavier Matarrodona, goes a step further and turns them into the main ingredient of a delicious cream that fills the palate with a seafood taste.

Furthermore, he has chosen the best-possible combination: sautéed mushrooms and shrimp prawns that surprise for their simplicity and great result as a garnish for a cream that is very easy to prepare.

Other recipes

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1h 15'

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