0 (0)

Category: Fish and Shellfish

Shrimp, Leek and Watercress Stir-Fry

Shrimp, Leek and Watercress Stir-Fry
Ren Fuller / For the Times / Prop styling by Nidia Cueva

Leeks are always available in markets, but right now, some are more slender and tender. Spring leeks harvested young measure less than an inch in diameter, and their dark green tops are soft enough to eat. That means less food ... Read more

Total time: 15 minutes | Serves 4
  • 2 small leeks
  • 12 ounces large peeled and deveined shrimp
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 fresh long red mild chiles, such as finger or Fresno, thinly sliced at an angle
  • 1 bunch watercress (7 ounces), tough stems discarded, flowering tops and some leaves reserved for garnish
  • Lemon wedges, for serving

Step 1Trim any tough dark green tops off the leeks, keeping the tender green parts. If the leeks are thick, cut them lengthwise in half. Cut into 1-inch pieces crosswise, then wash well and dry well. Sprinkle the shrimp with salt and pepper.

Step 2Heat a large skillet or wok over high heat until a drop of water skitters across the surface. Add the oil and carefully swirl to coat; it should be shimmering. Add the leeks, sprinkle with salt, and cook, stirring occasionally, until browned in spots, 1 to 2 minutes. Add the chiles and cook, stirring, for 1 minute. Add the shrimp and cook, stirring occasionally, until lightly browned and opaque throughout, 3 to 4 minutes. Remove the skillet from the heat.

Step 3Fold in the watercress; it will wilt in the residual heat. Transfer to a serving plate and garnish with the watercress tops and flowers. Squeeze lemon juice on top and serve.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Potato pancakes with fresh whipped lemon cream and salmon eggs
Andalusian seafood chowder (Gazpachuelo con pescado)
Grilled whole snapper with tomato-cucumber salad
Crisp-fried soft-shell crabs