Shrimp and Leeks

Frizzled leeks on top of a bed of rice with spicy shrimp and leeks.
Photo by Debbie C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tsp sesame seeds, toasted

  • 1

    tsp kosher salt

  • 1

    tsp red pepper flakes

  • 1

    tsp black pepper

  • 1/2

    tsp sugar

  • 1

    lb large shrimp, peeled and deveined.

  • 3

    T peanut oil, divided

  • 2

    tsp minced fresh ginger

  • 6

    cups bias-sliced leeks, white and light green parts only

  • 1/4

    c diced red bell pepper

  • 1/4

    c chicken broth

  • 2

    tsp soy sauce

  • Cook white rice

  • Frizzled Leeks

  • 1

    leek-sliced white and green part only sliced in rounds or matchstick-size strips

  • 2

    T flour

  • 1

    c peanut oil

  • salt to taste

Directions

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.

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