Jammy Leek and Shrimp Stir Fry

SERVES: 2 ACTIVE TIME: 20MINS TOTAL TIME: 20MINS

Image generated by AI

PRODUCE

• 3 limes

• 2” ginger

• 4 garlic cloves

• 1 small bunch basil

• 1 large or 2 small leeks

PANTRY

• ¾ teaspoon sugar

• 1 tablespoon vegetable oil

• Koshersalt, freshly ground black pepper

• Cooked white rice, forserving (optional)

DAIRY

• 4 tablespoons unsalted butter

PROTEIN

• ¾ lb peeled, deveined, U 16-20 shrimp

COOK

1. Season the shrimp: Pat ¾ pound shrimp dry. Season all over with salt and ¾ teaspoon sugar. Finely grate the zest of 2 limes over the shrimp. Cut the limes in half. Prep the stir fry: Finely chop enough ginger to measure about 2 tablespoons, chopped. No need to peel it! You’ll never notice. Peel and finely chop 4 garlic cloves. You gotta peel those! You’ll notice! Pick the leaves of 1 small bunch of basil. Trim the hairy ends of one large or two small leeks. Cut the leeks in quarters through the root end (saving darkest green parts for another use (stock!)) Cut the leeks into 2” pieces angled on the bias. Cut 4 tablespoons of butter into 4 pieces.

2. Stir fry: Bring all your prepared stuff over to the stove–this one comes together quickly. Heat a large skillet over medium high heat. Add 1 tablespoon of vegetable oil. Once hot, add the leeks; season with salt and lots of black pepper and cook, stirring occasionally and reducing the heat if they’re getting too dark too quickly, until browned in some spots and jammy, 4-6 minutes. Add the butter, shrimp, ginger, and garlic and cook, stirring constantly until the shrimp is bright pink, about 90 seconds. Remove from the heat, stir in the juice of 2-3 limes(taste and decide for yourself what you need!) and all of the basil leaves while the skillet is still hot. Taste and add more salt if needed. Serve over rice, on toast, or just eat it straight outta the skillet with your fingers like I did.