Ingredients

How to make it

  • Melt butter in a large saucepan with cover. Saute vegetables 5 minutes. Add thyme, ½ cup Vermouth, lower heat to simmer and cover. Cook until leeks are soft, and carrots tender crisp, about 5 minutes. Add shrimp, milk, Worcestershire sauce, Tabasco sauce, and cook, covered, over low heat stirring occasionally, until shrimp are pink. Add 2 T. Vermouth, Wondra to thicken and sea salt to taste. Cook until sauce thickens, about 1-2 minutes. Top with fresh chopped chives

Reviews & Comments 6

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    " It was good "
    DetroitTokyo ate it and said...
    I'm a big fan of leeks so this recipe had me intrigued. I have never used condensed milk in cooking before so that was a new experience. I cut the recipe in half but used about 15 baby carrots cut in half. I did use almost the whole amount of milk however and did not need to thicken the sauce. I seasoned the shrimp with Chef Paul Prudhomme's shrimp seasoning and I think it would have been rather bland without it. I served it over rotini pasta. Thanks for this unique recipe! Creamed Shrimp With Leeks
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    " It was excellent "
    chihuahua ate it and said...
    This looks wonderful. I love shrimp.
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  • cookinchaos 6 years ago
    LEEKS! My fav (swoon)...and the national vegetable of Wales. My hero!
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  • merlin 6 years ago
    Carefull Luna, I blush easily. M
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    " It was excellent "
    lunasea ate it and said...
    Sounds divine and delicious. Great recipe...plus you are very clever.
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  • legoflamb 6 years ago
    Oops double-post!
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  • legoflamb 6 years ago
    I love anything that's leeky and vermouth-y. And half a stick of butter too boot. Looks wonderful. I was mystified by the white Worcestershire, but I see it's made with white wine. I gotta' get me some.
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