Shrimp on a Bed of Leeks

Name: Shrimp on a Bed of Leeks
Yield: 4 portions
Ingredients: 4 ripe plum tomatoes, cut into 1 inch pieces; ¼ teaspoon freshly ground black pepper; ½ teaspoon sugar; 1 tablespoon Chopped fresh rosemary; ½ cup coarsely chopped fresh Italian (flat-leaf) parsley; 2 leeks (white part and ½ inch green), well rinsed and cut into fine julienne; 1 teaspoon unsalted butter; 1 tablespoon olive oil; 1 pound large shrimp, peeled and deveined; ¼ cup fresh lemon juice

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Light and easy to prepare, this dish makes a meal. The leeks and shrimp still have a slight crispness to them, in both flavor and texture, when cooked in the microwave. It’s delicious served over couscous in shallow soup plates.

Ingredients

¼ cup fresh lemon juice
1 tablespoon olive oil
1 teaspoon

Main course
Gluten-free
Microwave

Method

Place the lemon juice, oil, and butter in a 2- to 2½-quart microwave-safe casserole with a lid. Cover and cook on high power (650 to 700 watts) for 2 to 2½ minutes.
Add the leeks, parsley, and rosemary. Sprinkle with the sugar and pepper. Stir well, cover, and cook another 2½ minutes.
Add the tomatoes, stir, cover, and cook 2 minutes. Then add the shr