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Gel-Pêche, your privileged supplier of frozen seafood products…

Founded in 1987 by M. Besnardeau, Gel Pêche is the specialist of tropical shrimp but also tropical seafood products (Shrimp, fish, crab, octopus…)

Specialized in Madagascar shrimp since the beginning, Gel-Pêche set up, with Réfrigépêche group, a chain based on stringent quality control standards that allow us to offer a large range of seafood from Madagascar. Thanks to this strong experience, Gel-Pêche established partnerships throughout the world with recognized suppliers in Asia, in Africa and in South America.
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Discover our new video recipe

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Giant Gambas American Sauce

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Mounth recipe

Risotto, scallops and Gambas

Preparation time : 30 minutes

Cooking time : 30 minutes

Ingredients :

(for 4 )

  • 300g risotto rice
  • 16 scallops
  • 16 prawns
  • 2 onions
  • 100g of butter
  • 80cl chicken broth (2 cubes of broth + water)
  • 10cl of white wine for cooking
  •  Parmesan cheese
  • Salt, pepper

Difficulty :

Recipe preparation :

Here are the different steps to follow in order to make your risotto, scallops and prawns a success.

Step 1:

Chop the onions and prepare the broth with the cubes. Then reserve.

Step 2:

cook scallops and prawns in butter. Then reserve

Step 3:

In a frying pan, brown the onions, then when they are cooked, add the rice.

Step 4:

Once the rice is translucent, add the wine and lower the heat. Once the wine has been absorbed by the rice, add a ladle of broth. Once the absorption is complete, add a second ladle. Continue until the broth is exhausted.

Step 5:

Season with salt, pepper and Parmesan cheese

Step 6:

Add scallops and prawns and serve. Enjoy your meal !  

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