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Here you go:
STIR-FRIED LEEKS WITH SALT AND PEPPER SHRIMP
Makes 4 servings Total time: 35 minutes
Make the Frizzled Leeks first, then have everything ready before you start stir-frying
FOR THE SHRIMP, COMBINE:
2 tsps. sesame seeds, toasted
6 cups bias-sliced leeks, white and light green parts only
1 tsp. kosher salt
1 tsp. red pepper flakes
1 tsp. black pepper
½ tsp. sugar
1 lb. large shrimp, peeled and deveined, tails left on
FOR THE STIR-FRY,HEAT:
3 TBS. peanut oil, divided
2 tsps. minced fresh ginger
6 cups bias-sliced leeks, white and light green parts only
STIR IN:
¼ cup diced red bell pepper
¼ cup low-sodium chicken broth
2 tsps. low-sodium soy sauce
Cooked white rice (optional)
For the shrimp, combine sesame seeds, salt, pepper flakes, black pepper, and sugar. Pat shrimp dry with paper towels and toss with sesame seed mixture.
For the stir-fry, heat 2 TBS. oil in a large nonstick skillet over medium-high. Add shrimp and stir-fry until firm, 1–2 minutes per side. Remove skillet from heat; transfer shrimp to a plate.
Heat remaining 1 TBS. oil in same skillet over medium-high.
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.
Serve stir-fried leeks with rice, top with shrimp, and garnish with Frizzled Leeks.
Per serving: 262 cal; 12g total fat (2g sat); 143mg chol; 1249mg sodium; 22g carb; 3g fiber; 18g protein
FRIZZLED LEEKS
Frizzled leeks also make a great soup garnish or hamburger topper.
Makes 4 servings Total time: 20 minutes
TRIM:
1 leek
2 TBS. all-purpose flour
HEAT:
1 cup peanut oil
Salt to taste
Trim and discard the root end and the dark green part of the leek. Slice leek in half crosswise into two 3-inch pieces, then slice lengthwise into matchstick-sized strips. Rinse strips, then dry well; toss with flour.
Heat oil in a skillet over medium-high to 350°F. Fry strips in oil in two batches until crisp and golden, 1–2 minutes per batch; drain on a paper-towel-lined plate and season with salt.
Per serving: 50 cal; 4g total fat (1g sat); 0mg chol; 4mg sodium; 5g carb; 0g fiber; 1g protein
Cuisine at Home, September/October 2013