Best 6 Leeks With Ginger And Shrimp Recipes

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Embark on a culinary journey to tantalize your taste buds with a harmonious fusion of flavors in this delectable dish of Leeks with Ginger and Shrimp. This symphony of textures and aromas is a true masterpiece, where the crisp and mildly pungent leeks, the zesty and invigorating ginger, and the succulent and briny shrimp come together in perfect harmony.

## Recipes:
1. **Classic Leeks with Ginger and Shrimp**: This timeless recipe captures the essence of this dish, showcasing the natural flavors of each ingredient. Fresh leeks are sautéed until tender, while succulent shrimp are tossed in a fragrant ginger sauce. The result is a symphony of flavors that will leave you craving more.

2. **Spicy Szechuan Leeks with Ginger and Shrimp**: For those who crave a fiery kick, this Szechuan-inspired variation adds a layer of heat and complexity to the dish. The addition of chili peppers, Szechuan peppercorns, and a spicy ginger sauce elevates this dish to new heights, creating a tantalizing balance between heat and flavor.

3. **Coconut Lemongrass Leeks with Ginger and Shrimp**: This recipe takes you on a tropical adventure, infusing the dish with the vibrant flavors of Southeast Asia. Coconut milk adds a creamy richness, while lemongrass and ginger lend their aromatic essence. The result is a dish that is both exotic and comforting, leaving you feeling refreshed and invigorated.

4. **Thai Basil Leeks with Ginger and Shrimp**: Experience the vibrant flavors of Thailand in this aromatic dish. Fragrant Thai basil, combined with ginger and a hint of chili, creates a lively and herbaceous sauce that perfectly complements the tender leeks and succulent shrimp. This recipe is sure to transport you to the bustling streets of Bangkok.

5. **Miso Ginger Leeks with Shrimp and Udon Noodles**: This Japanese-inspired recipe brings together the umami-rich flavors of miso and ginger in a flavorful broth. Tender leeks, succulent shrimp, and chewy udon noodles are simmered in this aromatic broth, creating a comforting and satisfying meal that is perfect for a chilly evening.

No matter which recipe you choose, Leeks with Ginger and Shrimp is a culinary delight that will tantalize your taste buds and leave you craving more. So gather your ingredients, prepare your palate, and embark on this culinary adventure to savor the harmonious flavors of this remarkable dish.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND LEEK PASTA



Shrimp and Leek Pasta image

This shrimp and leek pasta ditches the heavy cream sauce in favor of a light broth-based sauce that elevates the shrimp and leeks.

Provided by Lidia Bastianich

Categories     Mains

Time 30m

Number Of Ingredients 10

2 tablespoons kosher salt
1 pound tagliatelle
2 large leeks
4 tablespoons olive oil
1 pound medium shrimp (shelled and deveined)
1 teaspoon minced shallot
2 (1/2-ounce) tablespoons unsalted butter ((optional))
1 cup homemade chicken stock or canned chicken broth
1/3 cup grated pecorino Romano cheese (plus more for table)
Salt and freshly ground black pepper (to taste)

Steps:

  • Bring 6 quarts water to a boil and add the 2 tablespoons salt.
  • Add the tagliatelle to the boiling water, stirring with a wooden spoon. If the pasta is fresh, it will be done as soon as the water returns to a boil. Otherwise, boil for 2 minutes, turn off the heat, and let the tagliatelle sit for the remaining time specified on the package.
  • Meanwhile, trim the root ends from the leeks and discard the tough green portions (roughly the top 1/3). Slice the remaining pale green and white portions of the leeks into 1/2-inch-thick rounds and rinse in several changes of cold water to remove any grit. Rinse and drain well.
  • In a sauté pan over medium-high heat, heat 2 tablespoons olive oil. Toss in the shrimp and quickly cook, stirring only occasionally, for 2 minutes. The shrimp will be almost but not quite cooked through. Transfer the shrimp to a plate.
  • In the sauté pan, heat the remaining oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 5 minutes. You may need to reduce the heat to medium if the leeks are turning brown.
  • Add the shallot and cook, stirring, for 1 minute. Add the butter and stock and simmer gently for 3 minutes. Add the shrimp and simmer for an additional minute. Season with salt and pepper to taste.
  • Drain the pasta well and return it to the pot or transfer it to a serving dish. Add the shrimp and leek sauce and gently toss to coat the pasta. Sprinkle with the pecorino Romano cheese, toss well, and serve with plenty of additional pecorino passed on the side.

Nutrition Facts : ServingSize 1 portion, Calories 741 kcal, Carbohydrate 90 g, Protein 44 g, Fat 23 g, SaturatedFat 5 g, TransFat 0.1 g, Cholesterol 289 mg, Sodium 3852 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 16 g

QUICK, SPICY LEEK AND SHRIMP STIR-FRY



Quick, Spicy Leek and Shrimp Stir-Fry image

Searing leeks brings out their crunchy freshness. If you have a large wok, you can use it here; otherwise, a large pan works well. Just be sure to have everything ready to add when needed and let the pan get super hot again between additions. If you have some fresh ginger on hand, toss in a little, minced, when you add the shrimp.

Provided by Food Network Kitchen

Time 15m

Yield 2 servings

Number Of Ingredients 7

2 pounds leeks, preferably smaller, thinner ones
3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
8 ounces peeled and deveined medium shrimp (16 to 20 count), halved lengthwise
4 cloves garlic, thinly sliced
Serving suggestion: steamed white rice

Steps:

  • Trim the ends and dark green tops from the leeks and discard. Cut the leeks in half lengthwise, then crosswise into 1-inch pieces. Immerse them in a bowl of cold water, swish to remove any grit and lift them out into a colander. Clean the bowl, change the water and repeat until the water remains clear. You should have 6 cups leeks. Once they are all in the colander, toss them a bit with your fingers to separate the leaves.
  • Heat a large skillet over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom of the pan. Add half the leeks and a generous pinch each salt and pepper. Spread the leeks into a single layer and cook, without stirring, until slightly charred, about 1 minute. Stir in a small pinch pepper flakes and continue cooking, without stirring, 1 minute. Toss and stir until the leeks just start to wilt, about 1 more minute. Transfer to a bowl. Repeat with 1 tablespoon of the oil, the remaining leeks, a generous pinch each salt and pepper and another small pinch pepper flakes, adding the leeks to the bowl when done.
  • Heat the remaining tablespoon of oil in the skillet (let it get really hot). Add the shrimp, garlic and another pinch pepper flakes (or to taste). Season with salt and pepper, and cook, tossing, until the shrimp just starts to turn pink in spots, less than 1 minute. Add the leeks and toss to combine; the shrimp should now be pink. Serve immediately over rice if using.

SHRIMP AND LEEKS RECIPE - (4.3/5)



Shrimp and Leeks Recipe - (4.3/5) image

Provided by DebCooks

Number Of Ingredients 18

2 tsp sesame seeds, toasted
1 tsp kosher salt
1 tsp red pepper flakes
1 tsp black pepper
1/2 tsp sugar
1 lb large shrimp, peeled and deveined.
3 T peanut oil, divided
2 tsp minced fresh ginger
6 cups bias-sliced leeks, white and light green parts only
1/4 c diced red bell pepper
1/4 c chicken broth
2 tsp soy sauce
Cook white rice
Frizzled Leeks
1 leek-sliced white and green part only sliced in rounds or matchstick-size strips
2 T flour
1 c peanut oil
salt to taste

Steps:

  • Combine sesame seeds, salt, pepper flakes, black pepper, and sugar. Pat shrimp dry with paper towels and toss with sesame seed mixture. Heat 2 T oil in a non-stick skillet over medium-high heat. Add shrimp and stir fry until firm about 2-3 minutes per side. Remove from heat and transfer to a plate. Heat remaining 1 T oil in same skillet over medium-high heat. Stir in ginger, cook 1 minute. Add leeks; stir-fry until softened, 3-4 minutes. Stir in bell pepper, broth and soy sauce. Simmer 1 minute. Frizzled Leeks: Heat peanut oil add leek and fry until crisp and brown. Drain on paper towels, Serve on a bed of rice, then leeks,then shrimp and frizzled leeks on top.

CUMIN-LIME SHRIMP WITH GINGER



Cumin-Lime Shrimp With Ginger image

These quick, flavorful shrimp are versatile enough to work their way into an assortment of weeknight dinners. Fold into soft tortillas and top with sliced avocado for shrimp tacos, or serve over steamed rice studded with tomatoes, chiles and fresh herbs. They also work well served on top of a red or green cabbage salad. If cumin's not your thing, feel free to swap in another dried, warm spice, such as coriander or curry powder.

Provided by Colu Henry

Categories     dinner, lunch, weekday, weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds shrimp, peeled and deveined (16 to 20 shrimp)
1 teaspoon ground cumin
Kosher salt
3 tablespoons olive oil
1 1/2 teaspoons grated ginger
1 teaspoon grated garlic
Pinch of red-pepper flakes (optional)
1/4 cup lime juice
1 teaspoon lime zest
3 tablespoons roughly chopped cilantro
Flaky salt (optional)

Steps:

  • In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
  • Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
  • Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 965 milligrams, Sugar 0 grams, TransFat 0 grams

STIR-FRIED LEEKS WITH GINGER AND SHRIMP



Stir-Fried Leeks with Ginger and Shrimp image

Categories     Sauce     Ginger     Shrimp     Leek     Spring

Yield makes 4 servings

Number Of Ingredients 6

2 tablespoons peanut or olive oil
2 large leeks, about 1 1/2 pounds, washed and chopped
3/4 to 1 1/2 pounds shrimp, peeled and, if you like, deveined
2 tablespoons minced peeled fresh ginger
Salt and freshly ground black pepper
1 1/2 teaspoons good-quality stock, dry sherry, or soy sauce (optional)

Steps:

  • Put half the oil in a large skillet, preferably nonstick, over high heat. 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.
  • 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 and stir. Cook, stirring every minute or so, until the shrimp are almost all pink. 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 the seasoning, and serve.
  • Shrimp
  • Almost all shrimp are frozen before sale. So unless you're in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
  • There are no universal standards for shrimp size; large and medium don't mean much. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
  • On deveining: I don't. You can, if you like, but it's a thankless task, and there isn't one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.

LEEKS WITH GINGER AND SHRIMP



Leeks With Ginger And Shrimp image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 1302 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Choose fresh ingredients: Use the freshest leeks, shrimp, and ginger you can find. This will ensure the best flavor and texture.
  • Clean the leeks thoroughly: Leeks can be quite dirty, so it's important to clean them thoroughly before using them. Cut off the root end and any tough outer leaves. Then, rinse the leeks under cold water, making sure to get in between the layers.
  • Slice the leeks thinly: This will help them cook evenly and quickly.
  • Use a large skillet or wok: This will give you plenty of room to stir-fry the leeks and shrimp.
  • Cook the leeks over high heat: This will help them caramelize and develop a nice flavor.
  • Add the shrimp towards the end of cooking: Shrimp cooks quickly, so you don't want to overcook it.
  • Season the dish to taste: Add salt, pepper, and other seasonings to taste.
  • Serve the dish immediately: Leeks and shrimp are best served hot.

Conclusion:

This leek, shrimp, and ginger stir-fry is a quick and easy weeknight meal that is packed with flavor. It's a great way to use up fresh leeks and shrimp, and it's sure to be a hit with the whole family. So next time you're looking for a healthy and delicious meal, give this recipe a try. You won't be disappointed!

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