Shrimp Stuffed Leeks

35 mins
Serves 4
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Directions

  1. 1Bring a large pot of water to boil. Gently drop the leeks into the water for 5 minutes. Remove and let cool to room temp.
  2. 2Bring a large pot of water to boil. Gently drop the leeks into the water for 5 minutes. Remove and let cool to room temp.
  3. 3Bring a large pot of water to boil. Gently drop the leeks into the water for 5 minutes. Remove and let cool to room temp.
  4. 4Use a sharp knife to cut along the seem. This will allow you to remove the outer layers one by one. Rinse each gently under water. Set aside to let dry. If the center is too raw, return to simmering water to let cook for 1 minute then continue to peel.
  5. 5Use a sharp knife to cut along the seem. This will allow you to remove the outer layers one by one. Rinse each gently under water. Set aside to let dry. If the center is too raw, return to simmering water to let cook for 1 minute then continue to peel.
  6. 6Use a sharp knife to cut along the seem. This will allow you to remove the outer layers one by one. Rinse each gently under water. Set aside to let dry. If the center is too raw, return to simmering water to let cook for 1 minute then continue to peel.
  7. 7To a large bowl, add the shrimp, garlic, chili crisp, ginger, soy sauce, and sesame oil. Mix well.
  8. 8To a large bowl, add the shrimp, garlic, chili crisp, ginger, soy sauce, and sesame oil. Mix well.
  9. 9To a large bowl, add the shrimp, garlic, chili crisp, ginger, soy sauce, and sesame oil. Mix well.
  10. 10Place 1 1/2 tbsp of the shrimp mixture at the end of a leek "wrapper" and fold as shown.
  11. 11Place 1 1/2 tbsp of the shrimp mixture at the end of a leek "wrapper" and fold as shown.
  12. 12Place 1 1/2 tbsp of the shrimp mixture at the end of a leek "wrapper" and fold as shown.
  13. 13Place the wraps in a 8 1/2 x 11 baking dish
  14. 14Place the wraps in a 8 1/2 x 11 baking dish
  15. 15Place the wraps in a 8 1/2 x 11 baking dish
  16. 16To a blender add: miso paste, mirin, sesame oil, melted butter soy sauce and chicken broth. Blend on low for 30 seconds.
  17. 17To a blender add: miso paste, mirin, sesame oil, melted butter soy sauce and chicken broth. Blend on low for 30 seconds.
  18. 18To a blender add: miso paste, mirin, sesame oil, melted butter soy sauce and chicken broth. Blend on low for 30 seconds.
  19. 19Pour miso mixture over the leek wraps and cover with aluminum foil. Roast covered for 15 minutes on the middle rack of the oven and uncovered for 20 minutes on the top rack.
  20. 20Pour miso mixture over the leek wraps and cover with aluminum foil. Roast covered for 15 minutes on the middle rack of the oven and uncovered for 20 minutes on the top rack.
  21. 21Pour miso mixture over the leek wraps and cover with aluminum foil. Roast covered for 15 minutes on the middle rack of the oven and uncovered for 20 minutes on the top rack.
  22. 22Top with chopped scallion and serve warm.
  23. 23Top with chopped scallion and serve warm.
  24. 24Top with chopped scallion and serve warm.

Ingredients

  • 16 ounces raw shelled and cleaned shrimp
  • 16 ounces raw shelled and cleaned shrimp
  • 16 ounces raw shelled and cleaned shrimp
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 tbsp jarred chili crisp
  • 1 tbsp jarred chili crisp
  • 1 tbsp jarred chili crisp
  • 2 teaspoon finely grated ginger
  • 2 teaspoon finely grated ginger
  • 2 teaspoon finely grated ginger
  • 3 teaspoon soy sauce
  • 3 teaspoon soy sauce
  • 3 teaspoon soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame oil
  • 4 leeks
  • 4 leeks
  • 4 leeks
  • 2 bundles chopped scallions
  • 2 bundles chopped scallions
  • 2 bundles chopped scallions
  • 1 ⅓ cup white miso paste
  • 1 ⅓ cup white miso paste
  • 1 ⅓ cup white miso paste
  • 1 ⅓ cup mirin
  • 1 ⅓ cup mirin
  • 1 ⅓ cup mirin
  • 3 tsp sesame oil
  • 3 tsp sesame oil
  • 3 tsp sesame oil
  • 3 tbsp melted butter
  • 3 tbsp melted butter
  • 3 tbsp melted butter
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth

Equipment

knifecutting boardlarge pot8 1/2 x 11 baking dishaluminum foilblender