Leek and Shrimp Stir Fry with Crostini

This stir fry can be served over rice or noodles. For a quick snack I used grilled bread. You choose!

Recipe by Molly Baz

Ingredients:

¾ tsp sugar

2 limes

2” piece of ginger

4 garlic cloves

1 cup of basil leaves

1 large or 2 small leeks

1 Tbl Basil Extra Virgin Olive Oil

Kosher salt

Black pepper

4 Tbl butter, cut into 4 pieces

1 lb. shrimp (16-20 count)

4-6 thick slices of sour dough crostini

Directions

Pat the shrimp dry and season with salt and ¾ tsp sugar. Finely grate the zest of 2 limes over the shrimp. Cut limes in half.

Finely chop ginger to measure out 2 Tbl. Finely chop garlic.

Cut the dark green tops and the root ends of the leek. Split it in half horizontally and wash through all the layers. Slice the leeks into thin slices.

Heat a 12” skillet over medium high heat. Add 1 Tbl oil to the skillet over medium-high heat, once the oil shimmers add the leeks and season with salt and pepper. Cook stirring occasionally and reducing the heat, continue cooking until browned and jammy, about 5-7 minutes.

Add the butter, ginger and garlic and cook for 2 minutes, add the shrimp and stir constantly until shrimp are bright pink about 1 minutes.

Remove from the heat add the lime juice and basil. Taste and add more salt or lime if needed and

spoon over crostini.

To make stove top crostini: In a skillet over medium heat add 2 Tbl olive oil. When the pan shimmers add the bread slices and continue to cook until golden brown and flip the bread and cook until it is golden brown.