Leeks With Ginger And Shrimp

Ingredients

• ¼ cup peanut or olive oil
• 4 large leeks, about 3 pounds, chopped
• 1 ½ to 2 pounds peeled shrimp
• ¼ cup minced ginger
• Salt and pepper
• 1 tablespoon good stock, dry sherry or soy sauce, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    503 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 49 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 45 grams protein; 319 milligrams cholesterol; 748 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.