shrimp with leeks recipe (2024)

FAQs

What is the best way to eat leeks? ›

So we often apply a mild baking soda solution to meat before cooking it. In our Fisherman's Pie, we use the same trick on shrimp, allowing them to stay plump and juicy throughout cooking.

When cooked, they become sweet and tender. You can enjoy leeks for months; prime season runs from early June through November. Typically, their white root ends are sliced up and pureed into soup, roasted or sautéed, while their tougher dark green ends can be added whole to soups or stocks for extra aromatic flavor.

Soak the stalks in a bowl of cold water for 10 minutes or so, then rinse under cold running water in the sink. The long soak allows the water to penetrate the leek's many layers, clearing out all the bits of debris. Once your veg is all cleaned up and dirt-free, it's time to get cookin'.

They're milder, even though they contain many of the sulfur compounds present in onions that are difficult for some people to digest. But these compounds, also found in green garlic, are the source of many health benefits.

To cook: Leeks can be boiled, braised or steamed. Sliced leeks should be cooked for 5-7 minutes until tender but still firm. Whole small leeks should be cooked for 10-15 minutes until tender but still firm, top with a cheese sauce and then brown under a preheated grill for 5 minutes or until golden.

In the US, England, and most other English-speaking areas, the dark green portion of the leek is fibrous and often has a "soapy" flavor which detracts from the flavor of the dish. It's not a good idea even to use those for vegetable stock, as the overall flavor is unpleasant.

While the French use them all over the place, from the “French Women Don't Get Fat” soup to potato-leek soup to leek-and-whatever quiche and leek-and-whatever omelettes and leeks with vinaigrette and leeks gratin, I had them once in a restaurant here in France without any fuss, really just leeks, and they were awesome.

After a quick brine, the New York Times recommends another step used in Chinese dishes, a technique known as velveting. This consists of marinating the shrimp in a mixture of cornstarch and beaten egg white. The process helps insulate the proteins when cooking, leaving them tender and silky.

Alkaline baking soda slightly alters the pH of the shrimp, making them as plump and succulent as lobster and resistant to overcooking. The brine also causes the meat to pull away from the shells while cooking, so you get all the great flavor of shell-on shrimp without the hassle.

Why do you soak shrimp in milk? ›

Some prefer to soak seafood in milk before cooking to keep it from tasting too fishy. If you choose to soak your shrimp, you should do so with whole milk for at least 10 minutes.

Leeks should never be browned, or overcooked, because it will turn them into slimy mush. Instead, cook them until they are tender. They need to be cooked carefully and with a watchful eye because it's easy to undercook and overcook them.

When leeks are sliced or chopped, they can be used in place of onions or shallots in soups, stews, and casseroles. You can also showcase their subtle, sweet flavor in pasta dishes like our Red Lentil Rotini with Silken Leeks and Shiitakes or Vegan Penne with Artichokes, Leeks, and Lentils.

Put a large casserole-type pan (ideally one you'd be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic. Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn't catch.

Prepare leeks - trim dark green tops and remove tough outer leaves from leeks and slice in half lengthwise, running under cool water to clean, dry thoroughly.

In the US, England, and most other English-speaking areas, the dark green portion of the leek is fibrous and often has a "soapy" flavor which detracts from the flavor of the dish. It's not a good idea even to use those for vegetable stock, as the overall flavor is unpleasant.