So yesterday was Ash Wednesday and even though I am a lapsed Catholic I am not about to go eating meat on Ash Wednesday! I mean I have enough sins in my life I don’t need to go adding to them on a technicality right?

So I was talking to my mom and she mentioned a delicious lunch her good friend Sandra had prepared that involved shrimp and rice and a light red sauce. Perfect. What a great combo and thus Ash Wednesday shrimp was born.

I don’t know how Sandra made hers so I had to wing it. I walked around the store and looked at produce and settled on leeks as my veggie. I love love love leeks and think they go great with shrimp. You might not think leeks and red sauce would pair well together but the resulting dish was fabulous. In fact, I think this was one of the best things I have ever made! Here is the recipe:

  • 1 half pound of peeled and deveined medium size shrimp
  • 1 large leek, white and light green part only,thoroughly washed and cut in half lengthwise then sliced
  • 2 cloves garlic
  • 1 small can whole peeled tomatoes
  • 2-3TBS olive oil
  • 1 cup white rice
  • 2 cups vegetable broth
  • 1TBS cream fraiche
  • S&P
  1. Cook the rice in the vegetable broth
  2. slice one clove of garlic into very thin slivers and saute in a splash of olive oil
  3. Add your whole peeled tomatoes to the garlic right as the garlic begins to turn golden
  4. Mash tomatoes in the pan and bring sauce to a boil. Add S&P and turn sauce down to simmer for 30-45mins
  5. Right before serving mix 1 TBS cream fraiche into red sauce
  6. Slice your other garlic clove into thin slivers and saute with leeks in olive oil. Saute for about 15mins and then remove veggies from the pan.
  7. Heat olive oil in the same leek pan until very hot but not smoking. Add shrimp and season liberally with S&P. Cook shrimp about 3 mins. Do not overcook shrimp.
  8. In a large bowl add a layer of red sauce, top with rice, leeks and then shrimp. Serve immediately.

Serve with a crisp white wine or a nice Riesling and crusty buttery french bread. I used a whole grain peasant loaf.

 

Written by mj

3 Comments

mom

please come home and cook this for dad and me—it just looks delicious! good girl not eating meat on Ash Wednesday.

Reply
Kristin

Hi MJ! Long time, no see! Since the High Sierra Music Festival with Emily Romaine circa 1999? I still remember the delicious fried chicken you and Em made and brought for all of us! While searching for Webb Design, found your blog, and am now a subscriber. Love it! Made the Ash Wednesday Shrimp tonight for an Oscar Night Dinner, and we loved it! My husband had seconds…Glad to see you are doing well, and love your blog – please keep the wonderful recipes coming! Cheers, Kristin

Reply
mj

Hi Kristin, great to hear from you!! Glad you liked the shrimp and I hope you are doing well:-)

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