LOW-CARB, HIGH-PROTEIN STUFFED LEEKS

Serves 1
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Directions

  1. 1Preheat oven to 400F.
  2. 2Preheat oven to 400F.
  3. 3Preheat oven to 400F.
  4. 4To a large bowl, add the shrimp, garlic, chili crisp, ginger, soy sauce, and sesame oil. Mix well.
  5. 5To a large bowl, add the shrimp, garlic, chili crisp, ginger, soy sauce, and sesame oil. Mix well.
  6. 6To a large bowl, add the shrimp, garlic, chili crisp, ginger, soy sauce, and sesame oil. Mix well.
  7. 7Bring a large pot of water to boil. Gently drop the leeks into the water for 5 minutes. Remove and let cool to room temp.
  8. 8Bring a large pot of water to boil. Gently drop the leeks into the water for 5 minutes. Remove and let cool to room temp.
  9. 9Bring a large pot of water to boil. Gently drop the leeks into the water for 5 minutes. Remove and let cool to room temp.
  10. 10Leave the water simmering as you continue to work.
  11. 11Leave the water simmering as you continue to work.
  12. 12Leave the water simmering as you continue to work.
  13. 13Use a sharp knife to cut along the seem of the leeks to remove the outer layers one by one.
  14. 14Use a sharp knife to cut along the seem of the leeks to remove the outer layers one by one.
  15. 15Use a sharp knife to cut along the seem of the leeks to remove the outer layers one by one.
  16. 16Rinse each leek gently under water. Set aside to let dry.
  17. 17Rinse each leek gently under water. Set aside to let dry.
  18. 18Rinse each leek gently under water. Set aside to let dry.
  19. 19Place 1½ tbsp of the shrimp mixture at end of a scallion “wrapper” and fold as shown.
  20. 20Place 1½ tbsp of the shrimp mixture at end of a scallion “wrapper” and fold as shown.
  21. 21Place 1½ tbsp of the shrimp mixture at end of a scallion “wrapper” and fold as shown.
  22. 22Place the wraps in an 8½ by & baking dish.
  23. 23Place the wraps in an 8½ by & baking dish.
  24. 24Place the wraps in an 8½ by & baking dish.
  25. 25To a blender, add miso paste, mirin, sesame oil, melted butter, soy sauce, and chicken broth.
  26. 26To a blender, add miso paste, mirin, sesame oil, melted butter, soy sauce, and chicken broth.
  27. 27To a blender, add miso paste, mirin, sesame oil, melted butter, soy sauce, and chicken broth.
  28. 28Blend on low for 30 seconds.
  29. 29Blend on low for 30 seconds.
  30. 30Blend on low for 30 seconds.
  31. 31Pour miso mixture over the leek wraps and cover with aluminum foil.
  32. 32Pour miso mixture over the leek wraps and cover with aluminum foil.
  33. 33Pour miso mixture over the leek wraps and cover with aluminum foil.
  34. 34Roast covered for 15 minutes on the middle rack of the oven.
  35. 35Roast covered for 15 minutes on the middle rack of the oven.
  36. 36Roast covered for 15 minutes on the middle rack of the oven.
  37. 37Roast uncovered for 20 minutes on the top rack.
  38. 38Roast uncovered for 20 minutes on the top rack.
  39. 39Roast uncovered for 20 minutes on the top rack.
  40. 40Top with chopped scallion and serve warm.
  41. 41Top with chopped scallion and serve warm.
  42. 42Top 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 finely minced or grated
  • 3 garlic cloves finely minced or grated
  • 3 garlic cloves finely minced or grated
  • 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, root and thick greek stem trimmed
  • 4 leeks, root and thick greek stem trimmed
  • 4 leeks, root and thick greek stem trimmed
  • 2 bundle chopped scallions (for garnish)
  • 2 bundle chopped scallions (for garnish)
  • 2 bundle chopped scallions (for garnish)
  • 0.33 cup white miso paste
  • 0.33 cup white miso paste
  • 0.33 cup white miso paste
  • 0.33 cup mirin
  • 0.33 cup mirin
  • 0.33 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 tsp soy sauce
  • 3 tsp soy sauce
  • 3 tsp soy sauce
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth

Equipment

large bowllarge potsharp knifebaking dish 8½ x &blenderaluminum foil

Tips

  • You can stuff leeks with anything you want, such as beef, turkey, or lamb.
  • If the center of the leek is too raw, return to simmering water for 1 minute then continue to peel.