Stir-fried Leeks With Salt And Pepper Shrimp
From CisF 10 years agoIngredients
- Make the Frizzled leeks first, then have everything ready before you start stir-frying shopping list
- FOR THE shrimp, COMBINE: shopping list
- 2 tsps. sesame seeds, toasted shopping list
- 6 cups bias-sliced leeks, white and light green parts only shopping list
- 1 tsp. kosher salt shopping list
- 1 tsp. red pepper flakes shopping list
- 1 tsp. black pepper shopping list
- ½ tsp. sugar shopping list
- 1lb.. large shrimp, peeled and deveined, tails left on shopping list
- FOR THE STIR-FRY,HEAT: shopping list
- 3 TBS. peanut oil, divided shopping list
- 2 tsps. minced fresh ginger shopping list
- 6 cups bias-sliced leeks, white and light green parts only shopping list
- STIR IN: shopping list
- ¼ cup diced red bell pepper shopping list
- ¼ cup low-sodium chicken broth shopping list
- 2 tsps. low-sodium soy sauce shopping list
- cooked white rice (optional) shopping list
- FRIZZLED leeks shopping list
- Frizzled leeks also make a great soup garnish or hamburger topper. shopping list
- Makes 4 servings Total time: 20 minutes shopping list
- TRIM: shopping list
- 1 leek shopping list
- 2 TBS. all-purpose flour shopping list
- HEAT: shopping list
- 1 cup peanut oil shopping list
- salt to taste shopping list
How to make it
- 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.
- 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
- Per serving: 262 cal; 12g total fat (2g sat); 143mg chol; 1249mg sodium; 22g carb; 3g fiber; 18g protein
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