Shrimp with leek and soy sauce, an easy, tasty, and fairly quick appetizer ideal for holiday occasions.
For this recipe, I used fresh shrimp, to be cleaned.
Just remove the head and shell, use a toothpick to pull out the intestine, and the shrimp is ready.
A quick rinse under cold water once all the shrimp are cleaned, and they can be cooked quickly following this recipe.
You can also use frozen shrimp, keeping in mind they will lose some volume once cooked.
Below, I’ll leave you some tasty recipes to make with shrimp.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 0.55 lbs shrimp (net weight)
- 1 lemon (juice needed)
- 0.21 oz parsley
- 1.41 oz leek (cleaned)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons soy sauce
Tools
- 1 Knife
- 1 Cutting board
- 1 Juicer
- 1 Pan
- 1 Spoon
- 1 Spatula
Steps
To prepare the Shrimp with Leek and Soy Sauce, first clean the shrimp, if using fresh ones as indicated above.
Wash them and pat them dry with a clean cloth.
Squeeze the juice from one lemon.
Wash, dry, and chop the fresh parsley.
Remove the leek root and slice it into rings.
You can also remove the outer layer if necessary, by gently cutting it.
In a large pan, pour the oil, sauté the leek for 2 minutes, then add the shrimp.
Mix well.
Pour in the lemon juice and keep stirring for a while.
Let it dry over medium heat, stirring occasionally.
Add the soy sauce.
Stirring constantly, finish cooking in 5 minutes.
Turn off the heat and add the chopped fresh parsley.
Serve hot or warm, as you prefer, in small bowls or serving spoons.
