Low-Carb Stuffed Leeks

40 mins
Serves 4
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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. 10Use 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.
  11. 11Use 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.
  12. 12Use 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.
  13. 13Place 1½ tbsp of the shrimp mixture at end of a scallion “wrapper” and fold as shown.
  14. 14Place 1½ tbsp of the shrimp mixture at end of a scallion “wrapper” and fold as shown.
  15. 15Place 1½ tbsp of the shrimp mixture at end of a scallion “wrapper” and fold as shown.
  16. 16Place the wraps in a 8½ by &baking dish
  17. 17Place the wraps in a 8½ by &baking dish
  18. 18Place the wraps in a 8½ by &baking dish
  19. 19To a blender add; miso paste, mirin, sesame oil, melted butter soy sauce and chicken broth. Blend on low for 30 seconds.
  20. 20To a blender add; miso paste, mirin, sesame oil, melted butter soy sauce and chicken broth. Blend on low for 30 seconds.
  21. 21To a blender add; miso paste, mirin, sesame oil, melted butter soy sauce and chicken broth. Blend on low for 30 seconds.
  22. 22Pour 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 minute on the top rack.
  23. 23Pour 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 minute on the top rack.
  24. 24Pour 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 minute on the top rack.
  25. 25Top with chopped scallion and serve warm.
  26. 26Top with chopped scallion and serve warm.
  27. 27Top 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 bundle chopped scallions
  • 2 bundle chopped scallions
  • 2 bundle chopped scallions
  • 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 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 potblender8½ by & baking dishaluminum foil