ATLANTA — I thought a simple shrimp and tomato combination could get a real pick-me-up with the addition of leeks. If I want to dress up something, I skip the onion and go straight for leeks. I find that sauteed leeks provide a transforming property to any dish. When cooked until soft and almost creamy, their flavor adds a dimension unlike any of their pungent counterparts.
To round out the dish, I added a little wine to deglaze the pan before adding the tomatoes and threw in some small olives from the olive bar at Whole Foods.
For a larger, high resolution image, click HERE |
Depending on how much you like tomatoes, you can use a small or large can. A larger can gives you a sauce perfect for serving with a side of pasta. A smaller can provides tomato flavor without being overwhelming.
TONIGHT'S SOLUTION
Shrimp With Leeks, Tomatoes and Olives
TO MAKE THE MEAL
Brown rice and green salad
Shrimp With Leeks, Tomatoes and Olives
4 servings
1 pound peeled and deveined shrimp
1 leek, white and light green part, cleaned and thinly sliced
1/2 cup white wine
1 (141/2- or 28-ounce) can diced tomatoes
1/3 cup whole nicoise or sliced kalamata olives
In a lightly oiled skillet over medium-high heat, place shrimp. Cook for 1 to 2 minutes, flip and cook for 1 to 2 minutes or until just cooked through. Remove and set aside.
In the same skillet, add leeks and saute for 5 to 10 minutes until softened and wilted, adding oil if necessary to prevent sticking. Add wine and bring to a boil until slightly reduced, scraping up any bits that have stuck to the pan. Add tomatoes and bring to a boil. Reduce heat to a simmer, stirring to combine, and cook for 5 to 10 minutes or until thickened. Return shrimp to pan, add olives and cook until heated through.
Per serving: 224 calories (percent of calories from fat, 30), 24 grams protein, 11 grams carbohydrates, 1 gram fiber, 7 grams fat (1 gram saturated), 173 milligrams cholesterol, 495 milligrams sodium.
Take the 5:30 Challenge. If you have a great-tasting main-dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don't need to be included in the ingredient list.) You can also suggest a simple side dish if it can be made within the same time. If we publish your recipe, we'll send you an apron with the 5:30 Challenge logo. Send recipes to 5:30 Challenge, The Atlanta Journal-Constitution, Sixth Floor, 72 Marietta St. N.W., Atlanta, GA 30303. Or by e-mail to fivethirty AT ajc.com.
