So @bittman tweets the other day:
Recipe of the Day: Leeks With Ginger and Shrimp http://bitten.blogs.nytimes.com/2009/02/26/recipe-of-the-day-leeks-with-ginger-and-shrimp/
Now growing up, we didn’t eat many leeks. They have a rather exotic connotation for me, kinda like bok choi. Mark, on the other hand, being of Welsh extraction (as in his mother came from Wales), is much more familiar with the scallion’s giant cousin. Well, Mr. Bittman’s recipe sounded intriguing, so tonight I finally got the chance to try it out.
And wow, what a great recipe. Easy to make and delicious. I did make a couple of alterations to the recipe, however.
First off, I didn’t cook the leeks nearly as long as the recipe called for. One minute before I started tossing them in the pan, then another three or four minutes before taking them off the heat. I just like my vegetables a little less than completely cooked.
Secondly, I added a little chili paste (Sambal Oelek, to be exact). I can’t say exactly how much – I finished off what was left in a container. Personally, I think I added a bit too much; it was spicy! However, Mark, being Mark, didn’t think it was spicy enough and added some chili oil to it after the fact. I swear that man’s tongue is made out of asbestos.
The whole thing was served over a bed of jasmine rice. Definitely a winner and a recipe we will be making again in the future.