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Leeks With Ginger and Shrimp Print Email


Since you are going to be chopping up the leeks, wash last. Depending on their size (you can use two monstrous ones here, or a few smaller ones), cut off the last couple of inches of dark green leaves, those without any pale green core. Then stand each leek up on its tail and use a sharp knife to shave the remaining bits of tough, dark green leaves off the stalk. When only white and pale green leaves remain, cut off the root, slice the leeks in half (or, if they're large, quarters), and chop them roughly. Finally, wash in a salad spinner (or a colander inserted into a large bowl) until no traces of sand remain.

1/4 cup peanut or olive oil
4 large leeks, about 3 pounds, chopped
1 1/2 pounds peeled shrimp
1/4 cup minced ginger
Salt and pepper
1 tablespoon good stock, dry sherry or soy sauce, optional

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. - Yield 4 servings - Time 30 minutes - Source: The New York Times
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