Low-Carb Stuffed Leeks
Directions
- 1Preheat the oven to 400°F (200°C).
- 2Trim the leeks.
- 3Add the leeks to a pot of boiling water.
- 4Boil the leeks for 5 minutes.
- 5Remove and let cool to room temperature.
- 6Use a sharp knife to cut along the seam of the leek.
- 7Peel the outer layers of the leeks.
- 8Rinse each layer gently under water.
- 9Add 1½ tbsp of shrimp mixture to the end of a leek wrapper.
- 10Fold the leek wrapper.
- 11Tuck the ends to seal the stuffed leek.
- 12Place the stuffed leeks in an 8½ by 8 baking dish.
- 13Pour the miso mixture over the leek wraps.
- 14Cover the baking dish with aluminum foil.
- 15Roast covered for 15 minutes on the middle rack of the oven.
- 16Uncover and roast for another 20 minutes on the top rack.
- 17Top with chopped scallions and serve warm.
Ingredients
- 16 ounces raw shelled and cleaned shrimp
- 3 garlic cloves finely minced or grated
- 1 tbsp jarred chili crisp
- 2 teaspoon finely grated ginger
- 3 teaspoon soy sauce
- 2 teaspoons sesame oil
- 4 leeks, root and thick greek stem trimmed
- 2 bundle chopped scallions (for garnish)
- 0.33 cup white miso paste
- 0.33 cup mirin
- 3 tsp sesame oil
- 3 tbsp melted butter
- 3 tsp soy sauce
- 0.5 cup chicken broth
Equipment
large bowllarge potsharp knifebaking dishblenderaluminum foil
Tips
- You can stuff the leeks with anything you want, such as beef, turkey, or lamb.
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