Leeks With Ginger And Shrimp Recipes

Steps:

• Trim the ends and dark green tops from the leeks and discard. Cut the leeks in half lengthwise, then crosswise into 1-inch pieces. Immerse them in a bowl of cold water, swish to remove any grit and lift them out into a colander. Clean the bowl, change the water and repeat until the water remains clear. You should have 6 cups leeks. Once they are all in the colander, toss them a bit with your fingers to separate the leaves.
• Heat a large skillet over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom of the pan. Add half the leeks and a generous pinch each salt and pepper. Spread the leeks into a single layer and cook, without stirring, until slightly charred, about 1 minute. Stir in a small pinch pepper flakes and continue cooking, without stirring, 1 minute. Toss and stir until the leeks just start to wilt, about 1 more minute. Transfer to a bowl. Repeat with 1 tablespoon of the oil, the remaining leeks, a generous pinch each salt and pepper and another small pinch pepper flakes, adding the leeks to the bowl when done.
• Heat the remaining tablespoon of oil in the skillet (let it get really hot). Add the shrimp, garlic and another pinch pepper flakes (or to taste). Season with salt and pepper, and cook, tossing, until the shrimp just starts to turn pink in spots, less than 1 minute. Add the leeks and toss to combine; the shrimp should now be pink. Serve immediately over rice if using.

Steps:

• Put half the oil in a large skillet, preferably nonstick, and turn heat to high. When a bit of smoke appears, add the leeks, all at once. Let sit for a couple of minutes, then cook, stirring only occasionally, for about 10 minutes. When the leeks dry out and begin to brown, remove them from the pan and set aside.
• With the heat still on high, add the remaining oil to the pan, immediately followed by the shrimp. Sprinkle with the ginger. Cook for about a minute, then stir. Cook, stirring every minute or so, until the shrimp are almost all pink, about 5 minutes. Add the leeks, along with some salt and pepper. When the shrimp are done (no traces of gray will remain), stir in the liquid if desired, taste and adjust seasoning, and serve.

Steps:

• Put half the oil in a large skillet, preferably nonstick, over high heat. When a bit of smoke appears, add the leeks all at once. Let sit for a couple of minutes, then cook, stirring only occasionally, for about 10 minutes. When the leeks dry out and begin to brown, remove them from the pan and set aside.
• With the heat still on high, add the remaining oil to the pan, immediately followed by the shrimp; sprinkle with the ginger. Cook for about a minute and stir. Cook, stirring every minute or so, until the shrimp are almost all pink. Add the leeks, along with some salt and pepper. When the shrimp are done (no traces of gray will remain), stir in the liquid if desired, taste and adjust the seasoning, and serve.
• Shrimp
• Almost all shrimp are frozen before sale. So unless you're in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
• There are no universal standards for shrimp size; large and medium don't mean much. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
• On deveining: I don't. You can, if you like, but it's a thankless task, and there isn't one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.

Steps:

• In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
• Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
• Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.

Steps:

• Combine sesame seeds, salt, pepper flakes, black pepper, and sugar. Pat shrimp dry with paper towels and toss with sesame seed mixture. Heat 2 T oil in a non-stick skillet over medium-high heat. Add shrimp and stir fry until firm about 2-3 minutes per side. Remove from heat and transfer to a plate. Heat remaining 1 T oil in same skillet over medium-high heat. 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. Frizzled Leeks: Heat peanut oil add leek and fry until crisp and brown. Drain on paper towels, Serve on a bed of rice, then leeks,then shrimp and frizzled leeks on top.