I was going to make shrimp scampi but I had a leek that needed to be used. So I made a change and shrimp and leek skillet was born.
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This dish has all the highpoints of scampi…a rich butter and wine sauce, lots of shrimp and bright lemon zest. The addition of the leeks rounds out the dish with its slight onion flavor.
Leeks are plentiful and cheap here in Spain. Green onions are not. (It’s the opposite in the US, at least where we live in Maryland). I’ve been experimenting with substituting leeks for green onions in recipes and for the most part it works pretty well. I use the darker, but still tender, green parts of the leek. But one leek yields a lot more than a bunch of green onions!
This is the sort of recipe that moves quickly once things get going, so I advise you to have everything measured out and ready to go before you begin cooking the shrimp. From start to finish we’re talking less than 15 minutes cook time.
Other than the addition of the leeks I didn’t make too many changes to the recipe I’d originally planned to share from Bon Appetit.
- 2 garlic cloves, grated (I use a microplane)
- 1 teaspoon coarse salt
- 1 tablespoon olive oil
- 1 pound peeled and deveined large shrimp, thawed if frozen
- white and green, tender parts of a leek, sliced thinly
- 2 tablespoons olive oil
- generous pinch red pepper flakes
- 4 tablespoons (1/2 stick or 115 grams) butter
- ¼ cup white wine, dryer is better
- 2 garlic cloves, thinly sliced
- juice and zest of ½ lemon
- chopped parsley for garnish
- Whisk the marinade together and a medium mixing bowl . Add the shrimp and turn to coat evenly in the garlic, salt and oil. Place in the fridge and allow to marinate for ½ hour or longer.
- Heat a large skillet over medium high heat.
- Dump in the shrimp and any juices that may have accumulated while marinating and cook for two to three minutes, stirring constantly.
- Remove the partially cooked shrimp to a bowl.
- Add olive oil and a generous pinch of red pepper flakes to the skillet.
- Add the white wine, sliced garlic and lemon juice.
- Stir in the chopped leeks and begin cooking them while the sauce reduces.
- When the sauce is about half the original volume, add the butter and allow it to melt.
- Return the shrimp to the skillet and stir to coat in the sauce and distribute them among the leeks.
- Season to taste with salt,pepper and lemon zest. Garnish with chopped parsley and lemon slices.
- Serve with crusty bread to wipe up the sauce.
There’s a recipe on the blog where leeks are used as a base for steaming cod filets so I thought maybe they’d make a good addition to my planned shrimp scampi. Turns out, I’m not the only one to come up with this combination, at least according to my web search.