Leeks With Ginger And Shrimp
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup peanut or olive oil
- 4large leeks, about 3 pounds, chopped
- 1½ to 2pounds peeled shrimp
- ¼cup minced ginger
- Salt and pepper
- 1tablespoon good stock, dry sherry or soy sauce, optional
Nutritional analysis per serving (4 servings)
390 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 43 grams protein; 1311 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put half the oil in a large skillet, preferably nonstick, and turn heat to high. When a bit of smoke appears, add the leeks, all at once. Let sit for a couple of minutes, then cook, stirring only occasionally, for about 10 minutes. When the leeks dry out and begin to brown, remove them from the pan and set aside.
- Step 2
With the heat still on high, add the remaining oil to the pan, immediately followed by the shrimp. Sprinkle with the ginger. Cook for about a minute, then stir. Cook, stirring every minute or so, until the shrimp are almost all pink, about 5 minutes. Add the leeks, along with some salt and pepper. When the shrimp are done (no traces of gray will remain), stir in the liquid if desired, taste and adjust seasoning, and serve.
Private Notes
Comments
Seems to undercook the ginger with not enough moisture, and overcook the shrimp. On high, U8 shrimp takes 3 minutes max to cook and get a good sear. Modify by adding some white wine vinegar after sauteing the ginger, cover for a bit, and when that evaporates, add the shrimp. Follow principles of Hong Kong ginger scallion lobster cooking.
This recipe is for extreme ginger lovers only. I used less than a tablespoon of ginger and it still came out way too gingery. Also, charred leeks just came out as burnt-tasting leeks. This one just didn't work out for me.
As others have noted, keep an eye on the leeks so they brown but not burn. It was kind of bland, using soy sauce, so I added a tablespoon of fish sauce as well. When serving, on coconut rice, we topped it with toasted sesame seeds and/or toasted cashews, and a dab of chile crisp.
We loved this recipe. We watched the leeks closely so they didn't char and the ginger added the right kick for us. I might add a touch of garlic next time. Quick to make, delicious to eat.
We caramelized the leeks and added salt and pepper to them, and added garlic and a healthy tsp of Chile crisp to the shrimp to diversify the punch of the flavors, and will make this very simple meal again!