Shrimp with Dill and Leek

contains dairy (ghee)
start to finish: 40 minutes 
serves 4 as a main; serves 6-8 as an appetizer

This delicate shrimp dish is characterized by its dill theme and light buttery tone. Smooth and aromatic, it makes a perfect appetizer served on crostini. Of course, you can’t fail serving this as a main course over a bed of steaming basmati. 

Ingredients:

14 ounces (400 grams) frozen shrimp with shell 
2 pinches baking powder 
¼ cup ghee (clarified butter)
1 cup finely diced leek (while portion only) 
1 teaspoon salt
1-2 teaspoons chopped hot green cayenne chilies, to taste
2 tablespoons chopped fresh dill leaves (or 1 tablespoon dry dill) 


Utensils:

• colander 

• mixing bowl

• medium-sized 3-litre saucepan 
  
  

Method: 

1. Defrost the shrimp in a bowl of cold water. Remove and discard the shells, devein and then rinse in a colander under cold water before transferring to a clean mixing bowl. 

2. Sprinkle two pinches of baking powder over the shrimp and mix. The baking powder will help keep the shrimp plump while cooking. 

3. Add the ghee and leeks to a saucepan and set over MEDIUM heat. 

4. Fry the leeks for about 4 minutes, until their sweet aroma rises from the pot. 

5. Increase the heat to MEDIUM-HIGH and add the shrimp to the pan. Stir for 30 seconds. 

6. Add the salt and green chilies, then stir for a few seconds. 

7. Add the dill. Mix well. 

8. Stir constantly on MEDIUM-HIGH as the aroma of dill generously rises from the steaming shrimp. If anything is sticking to the pan, adjust the heat lower. Watch the shrimp closely. The shrimp will need only about 3 minutes in the hot pan. When they curl and turn pink, remove from the heat. Serve immediately.   

Tip: While the floppy green leaves of a leek are edible, you don’t want them for this recipe. You will only need a 3½-inch length of white stalk. Leeks can contain a lot of trapped dirt, so be sure to cut the cylindrical stalk lengthwise in half and rinse under cold running water before dicing.