How to Make the Perfect Steamed Leeks and Shrimp with Sherry Vinaigrette: A Koji Cooks Recipe
- Michael Fennelly
- Jan 23
- 2 min read
This dish is simple yet incredibly elegant. Opt for thin leeks if you can, as they are more tender. You can serve the steamed leeks warm in winter or chilled during summer. The sherry vinaigrette pairs wonderfully with a green salad and can be stored in the refrigerator for weeks.
It hardly gets better than this: it's simple, clean, light, and beautiful. The flavors harmonize in a subtly Japanese manner. Opt for the largest shrimp available (U-10 size, meaning 10 per pound) or use multiple smaller ones.
Leeks
4 leeks, trimmed of the dark green tops, cut into thirds, sliced halfway through, and soaked in cold water for 30 minutes.
Heat a pot of water on high until it boils, then put the Leek segments in a Steamer insert. Position it over the boiling water, cover, and steam for 10 minutes or until tender. Remove and set aside.
Shrimp
2 (U-10) shrimp, peeled and deveined.
1 tablespoon extra virgin olive oil
1 tablespoon sweet butter, separated
1 tablespoon seasoned bread crumbs
1 teaspoon brandy
Cover a small baking tray with aluminum foil, drizzle Oil over the Shrimp, and place Butter on each one.
Sprinkle half of the Bread Crumbs on each and pour Brandy over them.
Put under a preheated broiler and cook for 3-5 minutes until just done.
Sherry Vinaigrette - Recipe (yields 1 cup)
3tbs Sherry Vinegar
2 tsp Dijon Mustard
2 tsp Honey
1/4 tsp Kosher Salt
1/4 c Extra Virgin Olive Oil
1/3 c Grape seed Oil
15 grinds of fresh black pepper
Place the Vinegar, Mustard andHoney in a food Processor.
While the motor is running, add the oils, salt, and black pepper until it emulsifies.
Assembly
Arrange the cooked leeks on serving plates, place a cooked shrimp on each, and drizzle the shrimp with the pan drippings.
Drizzle 1 teaspoon of Sherry Vinaigrette over each serving and store any leftover in the refrigerator.
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