Friday, March 7, 2014

Stir-Fried Leeks with Salt & Pepper Shrimp

* 2 tsp sesame seeds, toasted
* 1 tsp kosher salt
* 1/2 tsp red pepper flakes
* 1 tsp black pepper
* 1/2 tsp sugar
* 1 lb large shrimp, peeled and de-veined
* 3 tbsp olive oil, divided
* 3 leeks, biased sliced, white and light green parts only
* 1/4 cup diced red bell pepper
* 1/4 cup low sodium chicken broth
* 2 tsp soy sauce
* cooked brown rice, optional

1. Combine the sesame seeds, salt, pepper flakes, pepper and sugar.  Pat the shrimp dry and toss in the sesame seed mixture.
2. Heat 2 tbsp of the oil over medium-high heat.  Stir fry the shrimp until pink, 1 -2 minutes per side.  Remove the shrimp and keep warm.
3. Heat the remaining oil in the same skillet over medium high heat.  Stir in the leeks and stir fry for 3-4 minutes.  Add the red pepper, broth and soy sauce.  Simmer for a minute or two.
4. Add the shrimp back into the pan, enjoy!

I cannot believe how much we enjoyed this!   I was expecting to like it, but Ryan, Owen and I really loved it!  The shrimp were a bit spicy, but not overwhelmingly so.  If you really like your things hot, you could increase the pepper flakes to 1 tsp, but I thought that might be a bit too much for me!  It will seem like a lot of leeks, and a small amount of peppers.  But the leeks will give off a lot of liquid and cook down quite a bit.  Next time I will probably increase the red bell pepper a bit to balance it a little more.

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