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
- Cook the rice in the vegetable broth
- slice one clove of garlic into very thin slivers and saute in a splash of olive oil
- Add your whole peeled tomatoes to the garlic right as the garlic begins to turn golden
- Mash tomatoes in the pan and bring sauce to a boil. Add S&P and turn sauce down to simmer for 30-45mins
- Right before serving mix 1 TBS cream fraiche into red sauce
- 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.
- 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.
- 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.