SHRIMP AND LEEKS RECIPE - (4.3/5)
Provided by DebCooks
Number Of Ingredients 18
Steps:
- Combine sesame seeds, salt, pepper flakes, black pepper, and sugar. Pat shrimp dry with paper towels and toss with sesame seed mixture. Heat 2 T oil in a non-stick skillet over medium-high heat. Add shrimp and stir fry until firm about 2-3 minutes per side. Remove from heat and transfer to a plate. Heat remaining 1 T oil in same skillet over medium-high heat. Stir in ginger, cook 1 minute. Add leeks; stir-fry until softened, 3-4 minutes. Stir in bell pepper, broth and soy sauce. Simmer 1 minute. Frizzled Leeks: Heat peanut oil add leek and fry until crisp and brown. Drain on paper towels, Serve on a bed of rice, then leeks,then shrimp and frizzled leeks on top.
LEEKS WITH GINGER AND SHRIMP
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 1302 milligrams, Sugar 6 grams, TransFat 0 grams
QUICK, SPICY LEEK AND SHRIMP STIR-FRY
Searing leeks brings out their crunchy freshness. If you have a large wok, you can use it here; otherwise, a large pan works well. Just be sure to have everything ready to add when needed and let the pan get super hot again between additions. If you have some fresh ginger on hand, toss in a little, minced, when you add the shrimp.
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 7
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.
LEEK AND POTATO SOUP WITH SHRIMP
Leeks are softened and slow-cooked with potatoes creating a savory flavor. The surprise addition of shrimp sweetens the creamy soup, making it a perfect starter course or a light dinner.
Provided by Diana71
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
- Stir in Swanson® Chicken Broth; add potatoes. Season with curry powder; add salt and pepper to taste. Bring to a boil, then reduce temperature to low. Simmer 20 minutes.
- Stir in milk; add shrimp. Heat until soup just starts to simmer again.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 21.4 g, Cholesterol 130.8 mg, Fat 7.4 g, Fiber 1.8 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 672.4 mg, Sugar 4.1 g
SHRIMP, LEEK AND SPINACH RISOTTO
This is a great recipe!
Provided by MRSPETEL
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
- While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 108 g, Cholesterol 191.2 mg, Fat 10.2 g, Fiber 5.5 g, Protein 44.9 g, SaturatedFat 1.4 g, Sodium 804.7 mg, Sugar 5.5 g
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