Edwin Thomas - Monsters of the Deep
Monsters of the Deep
Edwin Thomas
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La Belle Cuisine - More Seafood Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."


Shrimp on a Bed of Leeks



“In a bowl to sea went wise men three,
On a brilliant night in June;
They carried a net, and their hearts were set
On fishing up the moon.”
~ Thomas Love Peacock

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Friday, November 10, 2006

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  Ian Ramsay - Low Tide
Low Tide
Ian Ramsay
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Shrimp on a Bed of Leeks

The New Basics Cookbook
The New Basics Cookbook

by Julee Rosso and Sheila Lukins, 1989, Workman Publishing

Microwave recipes! Confession. I do not cook in the microwave. Never have and do not intend to. This is not to say, however, that anyone else should not. Some of you have asked for microwave recipes, of which I have very, very few. Julee Rosso and Shiela Lukins to the rescue… And if you do not have a microwave (or should you choose not to cook this dish in one), it is very easily prepared on your stovetop. Either way, do enjoy this marvelous meal!

“Light and easy to prepare, this dish makes a meal. The leeks and shrimp still have a slight crispness to them, in both flavor and texture, when cooked in the microwave. It’s delicious served over couscous [or rice, or pasta] in shallow soup plates.”

4 portions

1/4 cup fresh lemon juice
1 tablespoon olive oil
1 teaspoon unsalted butter
2 leeks (white part and 1/2 inch green), well rinsed and cut into fine julienne
1/2 cup coarsely chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
4 ripe plum tomatoes, cut into 1-inch pieces
1 pound large shrimp, peeled and deveined

1. Place the lemon juice, oil, and butter in a 2- to 2 1.2-quart microwave-safe casserole with a lid. Cover and cook on high power (650 to 700 watts) for 2
to 2 1/2 minutes.
2. Add the leeks, parsley, and rosemary. Sprinkle with the sugar and pepper. Stir well, cover, and cook another 2 1/2 minutes.
3. Add the tomatoes, stir, cover, and cook 2 minutes. Then add the shrimp, and toss well with the vegetables and liquid. Cover and cook, stirring once, until the shrimp are done but not overcooked, 4 1/2 to 5 1/2 minutes.

Note: This recipe was cooked on High (full power, 650 to 700 watts) in a carousel microwave, using microwave-safe containers.
If your microwave is less powerful, you will have to allow for more cooking time (approximately 1 1/2 times the amount called for – but watch carefully); if it does not have a carousel, you may have to rotate the dish while it is cooking.

Featured Archive Recipes:
Cane River Shrimp Creole
Spicy Cajun Prawns
Shrimp with "Gazpacho" Sauce (Union Square Cafe)

Index - Seafood Recipe Archives

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