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Shrimp Stew with Leeks

From the kitchen of Matt White

INGREDIENTS

  • 8 tablespoons (1 stick) unsalted butter
  • 3 cloves garlic, peeled and minced
  • 4 medium leeks, white parts plus ½ inch of green, outer leaves discarded, cut on the bias into ½-inch pieces, well washed, and dried
  • 1 cup dry white wine
  • 2 cups store-bought, reduced-sodium chicken broth or homemade Chicken Stock
  • Coarse salt
  • Freshly ground black pepper
  • 30 large shrimp, preferably head on, peeled and deveined
  • 2 tablespoons minced fresh chives
  • Juice of ½ lemon
 

DIRECTIONS

1. Melt 4 tablespoons of the butter in a heavy-bottomed pot over medium-high heat. Add the garlic and saute for 2 minutes, taking care not to let the butter or garlic brown. Add the leeks and sauté gently until tender, about 4 minutes.

2. Stir in the white wine, bring to a boil, and cook for 2 to 3 minutes. Add the chicken broth, bring to a boil, and season with salt and pepper. Lower the heat so the liquid simmers gently, and whisk in the remaining 4 tablespoons butter. Add the shrimp and cook for 4 minutes. If the shrimp aren't totally immersed, flip them after 2 minutes and cook for another 2 minutes.

3. Divide the shrimp among 6 bowls, arranging them like the spokes of a wheel.
Stir the chives and lemon juice into the broth, then spoon some broth over the shrimp in each bowl. Serve at once.

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