How to make it

  • Cut leeks into 1-inch pieces, discarding the tough, outside leaves and the ends of the stalk.
  • In a large bowl of cold water, soak the leeks for at least 10 minutes until dirt has settled at the bottom. Remove leeks carefully, pour into a colander and rinse again.
  • Bring the 2 quarts of water to a boil, add a little salt and leeks. Boil for 10 minutes. Drain and set aside.
  • In a 5-quart pot, heat the butter and add flour, stirring continuously to make a roux.
  • Add curry powder.
  • Add chicken stock and whisk vigorously until incorporated. Simmer for 30 minutes.
  • Add the cream slowly and keep stirring. (Once the cream is added, it can burn easily if burner is too high. Watch carefully.)
  • Turn heat down and simmer for 10 minutes. (Can be made ahead up to this point.)
  • When ready to serve, add shrimp and leeks. Heat through, about 6 minutes. Add lemon juice. Test shrimp.
  • Serve with French or Italian bread.

People Who Like This Dish 4
Reviews & Comments 2

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  • merlin 11 years ago
    This sounds great. Thanks.
    Was this review helpful? Yes Flag
    " It was excellent "
    donman ate it and said...
    Another winner! Thanks :)
    Was this review helpful? Yes Flag

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