shrimp with leeks recipe (2024)

FAQs

How does Gordon Ramsay cook leeks? ›

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

By starting cold and not exceeding 170°F, instead of dropping them into boiling liquid, you get the plumpest, most tender shrimp from edge to edge. As a final step, run the shrimp under cold water to chill them, then spin them dry in a salad spinner.

Try sprinkling your seafood with a spice blend before cooking or adding a handful of fresh herbs to the dish during the last few minutes of cooking. You can also make a simple herb or spice-infused oil or butter to drizzle over your seafood after cooking for an extra burst of flavor.

However, washing leeks is particularly essential because they get LOTS of dirt and grit stuck in them during the growing process. Fortunately, a quick slice and swish in a bowl of water easily helps all that dirt fall out of your leeks and into the bottom of the bowl.

If you are one of those people who can't tolerate an abundance of onions in a dish, try leeks instead. They're milder, even though they contain many of the sulfur compounds present in onions that are difficult for some people to digest.

To cook: Leeks can be boiled, braised or steamed. Sliced leeks should be cooked for 5-7 minutes until tender but still firm. Whole small leeks should be cooked for 10-15 minutes until tender but still firm, top with a cheese sauce and then brown under a preheated grill for 5 minutes or until golden.

The part of the leek you eat is the white and light green part—sometimes referred to as the stalk or stem. The dark green tops of the leek are also edible, but they are quite bitter and tough and are often discarded. How to store leeks? Store leeks in a cool, dry place such as the crisper drawer in your refrigerator.

While the French use them all over the place, from the “French Women Don't Get Fat” soup to potato-leek soup to leek-and-whatever quiche and leek-and-whatever omelettes and leeks with vinaigrette and leeks gratin, I had them once in a restaurant here in France without any fuss, really just leeks, and they were awesome.

A: Cornstarch helps create a protective coating around the shrimp, sealing in moisture and ensuring a tender, velvety texture when cooked. The cornstarch mixture also helps the shrimp cook more evenly, preventing overcooking and rubberiness.

Why add baking soda to shrimp before cooking? ›

Alkaline baking soda slightly alters the pH of the shrimp, making them as plump and succulent as lobster and resistant to overcooking. The brine also causes the meat to pull away from the shells while cooking, so you get all the great flavor of shell-on shrimp without the hassle.

Some prefer to soak seafood in milk before cooking to keep it from tasting too fishy. If you choose to soak your shrimp, you should do so with whole milk for at least 10 minutes.

We already know that a salt and baking soda brine improves the texture and juiciness of shrimp, but adding a little sugar to the mix can help encourage better, faster browning and caramelization once they hit the heat.

You should marinate the shrimp for at least 15 minutes, but no more than 2 hours, or it will begin to “cook” in the citrus marinade and your shrimp will end up tough and chewy. You can use this marinade on other seafood, like scallops, tilapia, swordfish, cod or halibut.

Herbs and blends that go well with shrimp are: basil, bay leaf, cayenne pepper, chili powder, chives, cilantro, curry powder, dill, garlic, lemon balm, marjoram, mint, oregano, paprika, parsley, rosemary, sage, tarragon, and thyme.

Wash leeks thoroughly, making sure to get between the layers. Roughly chop or finely slice them, then steam, boil, braise, roast, stir-fry or sauté. Leeks are often used as a base ingredient in stocks, soups and stews, along with carrots, onion and celery.

In the US, England, and most other English-speaking areas, the dark green portion of the leek is fibrous and often has a "soapy" flavor which detracts from the flavor of the dish. It's not a good idea even to use those for vegetable stock, as the overall flavor is unpleasant.

Leeks are the mildest of the onion family and really shine when they're cooked, offering a lovely subtlety to dishes and a delicate, melty texture.