Peppered Prawn With Leek Recipes

QUICK, SPICY LEEK AND SHRIMP STIR-FRY

Steps:

• Trim the ends and dark green tops from the leeks and discard. Cut the leeks in half lengthwise, then crosswise into 1-inch pieces. Immerse them in a bowl of cold water, swish to remove any grit and lift them out into a colander. Clean the bowl, change the water and repeat until the water remains clear. You should have 6 cups leeks. Once they are all in the colander, toss them a bit with your fingers to separate the leaves.
• Heat a large skillet over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom of the pan. Add half the leeks and a generous pinch each salt and pepper. Spread the leeks into a single layer and cook, without stirring, until slightly charred, about 1 minute. Stir in a small pinch pepper flakes and continue cooking, without stirring, 1 minute. Toss and stir until the leeks just start to wilt, about 1 more minute. Transfer to a bowl. Repeat with 1 tablespoon of the oil, the remaining leeks, a generous pinch each salt and pepper and another small pinch pepper flakes, adding the leeks to the bowl when done.
• Heat the remaining tablespoon of oil in the skillet (let it get really hot). Add the shrimp, garlic and another pinch pepper flakes (or to taste). Season with salt and pepper, and cook, tossing, until the shrimp just starts to turn pink in spots, less than 1 minute. Add the leeks and toss to combine; the shrimp should now be pink. Serve immediately over rice if using.

SUGARRUSHKID'S PEPPERED PRAWNS WITH LEEK PARCELS

Steps:

• Cut leek into 3cm pieces. Cook leek in large pan of boiling water, uncovered, until just tender; drain.
• Shell prawns including the tail. Cut along centre back of prawns, remove vein, flatten prawns slightly.
• Marinade prawns in the oil, garlic, fish sauce, brown sugar and pepper.
• Cut the phyllo pastry sheets widthways in 4cm (1½inch) strips.
• Place the strips on non-stick baking parchment and cover with a slightly damp tea towel.
• Brush one strip with melted butter and place another strip across like a cross.
• Place a couple of slices of leek in the centre, top with a couple of prawns.
• Sprinkle over some coriander.
• Draw up the sides, pinching the top together to make a parcel shape.
• Repeat the process to make further parcels.
• Place on a greased baking tray and brush with melted butter.
• Bake in the oven at 220°C (420°F) for 7 to 15 minutes until golden brown.
• Serve hot.

LEEKS WITH GINGER AND SHRIMP

Steps:

• 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.
• 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.

STIR-FRY PRAWNS WITH PEPPERS & SPINACH

Steps:

• Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.
• Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.
• Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately.

LEEK & PRAWN GRATIN

Steps:

• Top and tail the leeks, then slit in half and wash well. Slice thinly and drain. Heat 2 tbsp oil in a large frying pan and sauté the leeks for about 5 mins until softened and reduced by two-thirds. Season with curry salt and mix in a knob of butter, if liked. Tip into a bowl. Heat the grill to high.
• Wipe out the pan and heat with the remaining oil. Season the prawns with more curry salt to taste and stir-fry until just pink. Mix into the leeks.
• Whip the cream to form soft peaks and fold into the hollandaise along with the herbs, then fold into the leeks and prawns. Divide between six gratin dishes and brown under the grill, about 5 mins. Serve immediately.

LEMONY SHRIMP AND BEAN STEW

Steps:

• Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
• In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
• Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.