Creamed Shrimp with Leeks
From merlin 16 years ago
- 12 minutes to make
- Serves 4
And on the 8th day, God created shrimps. The addition of dry Vermouth and leeks make for a very sophisticated Mediteranean preparation
Ingredients
- 2 lbs large shrimp, preferably shell off, (but it tastes great (though messy), shell-on also) shopping list
- 4 leeks, white and pale green parts, halved lengthwise, rinsed thoroughly, and sliced shopping list
- 1 large shallot, chopped shopping list
- 20 peeled baby carrots shopping list
- ½ stick sweet butter shopping list
- 1 t. dried thyme shopping list
- 2 t. worcestershire sauce, preferably white, shopping list
- 1 t. Tabasco sauce shopping list
- ½ c. dry vermouth + 2T, preferably Cinzano shopping list
- ¾ c. evaporated whole milk shopping list
- 4 T. fresh chopped chives shopping list
- sea salt to taste shopping list
- Wondra to thicken shopping list
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
The Rating
Reviewed by 4 people-
Sounds divine and delicious. Great recipe...plus you are very clever.
lunasea
in Orlando loved it
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This looks wonderful. I love shrimp.
chihuahua
in Sonoma County loved it
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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 ho...more
DetroitTokyo
in Detroit loved it
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