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.
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.