Shrimp and Leek Skillet
Serves: 4 servings
  • 2 garlic cloves, grated (I use a microplane)
  • 1 teaspoon coarse salt
  • 1 tablespoon olive oil
Shrimp and Leeks
  • 1 pound peeled and deveined large shrimp, thawed if frozen
  • white and green, tender parts of a leek, sliced thinly
  • 2 tablespoons olive oil
  • generous pinch red pepper flakes
  • 4 tablespoons (1/2 stick or 115 grams) butter
  • ¼ cup white wine, dryer is better
  • 2 garlic cloves, thinly sliced
  • juice and zest of ½ lemon
  • chopped parsley for garnish
Marinade the shrimp
  1. Whisk the marinade together and a medium mixing bowl . Add the shrimp and turn to coat evenly in the garlic, salt and oil. Place in the fridge and allow to marinate for ½ hour or longer.
Make shrimp and leek skillet
  1. Heat a large skillet over medium high heat.
  2. Dump in the shrimp and any juices that may have accumulated while marinating and cook for two to three minutes, stirring constantly.
  3. Remove the partially cooked shrimp to a bowl.
  4. Add olive oil and a generous pinch of red pepper flakes to the skillet.
  5. Add the white wine, sliced garlic and lemon juice.
  6. Stir in the chopped leeks and begin cooking them while the sauce reduces.
  7. When the sauce is about half the original volume, add the butter and allow it to melt.
  8. Return the shrimp to the skillet and stir to coat in the sauce and distribute them among the leeks.
  9. Season to taste with salt,pepper and lemon zest. Garnish with chopped parsley and lemon slices.
  10. Serve with crusty bread to wipe up the sauce.
Recipe by Lydia's Flexitarian Kitchen at