Zucchinis cream with shrimps and bacon nuggets




  • Prep. 10 to 15 min /

  • Cook time 30 min /

  • 2 portions

Bacon tranché 250g
Bacon tranché 250g


  • 4 zucchinis, washed and cut into rings
  • 1 potato or sweet potato, of your choice, peeled and cut into pieces
  • Half a thinly sliced leek
  • 3 to 4 tbs. olive oil
  • 6 shrimps
  • 1 slice of bacon F. Ménard
  • Salt


  • Place the vegetables in a saucepan and add water (or vegetable broth) to the vegetables. Salt and cook over medium heat until the potato or sweet potato is cooked through;

  • As soon as the vegetables are cooked, remove 1 to 2 ladles of cooking water (or vegetable broth) to prevent the cream from being too watery. Using a blender, reduce the vegetables to a cream. Reserve.

  • In a non-stick pan, cook the bacon until crisp. Finely chop into small pieces. Reserve.

  • In the same pan (without washing it), cook the shrimp for 2 to 4 minutes, depending on the intensity of the baking sheet;

  • Place 3 to 4 shrimps (depending on size) on the zucchinis cream. Sprinkle pieces of bacon and finish with a drizzle of olive oil.