For the cream:

  • 500 g prawns type shrimps to be cleaned;
  • 400 g mayonnaise;
  • 3 tablespoons ketchup;
  • 2 stalks of celery;
  • 2 medium carrots;
  • Salt to taste;


For the croutons:

  • 1 package of soft bread (like Pancarrè);
  • Il Gentiluomo EVO Olive oil to taste.



  • Brush the Pancarrè slices with Il Gentiluomo EVO Olive oil and cut into 4.
  • Bake for 12 to 15 minutes, in a ventilated oven preheated to 180°, until golden brown. Meanwhile, prepare the cream.
  • Clean the prawns and boil them in plenty of water and salt. Leave to cool.
  • Blend the prawns, celery and carrots first.
  • Add the sauces and blend everything until you get a grainy cream.
  • Refrigerate for a few hours before serving with croutons.

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