Braised Shrimp, Leek, Corn And Chillies

>
Stock-braised or cream-braised leek are traditional recipes which, in my opinion, deserve to be revived to show up more often on our dining tables. 🙂
They can be simple comfort food, as well as elegant, scrumptious side dishes which are ideal to be served with most grilled or sautéed proteins.
In this featured dish, I have transformed simple cream-braised leek into a rich, delicious and beautiful meal by adding kernel corn and fresh shrimp.
The result turned out to be super yummy and a snap to prepare, suited for both a rich appetizer or a festive main course 🙂
>
Bon Appétit ! Life is Good !
>
P.S.
As usual, use the largest shrimp you can afford and the hottest chilies you can stomach (Anywhere from sweet to very hot).
>
>
Click here for more Shrimp on ChefsOpinion
>
>
>

Braised Shrimp, Leek, Corn And Chilies

Braised Shrimp, Leek, Corn And Chillies

Braised Leeks, Corn And Chillies

almost there………..

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: Saute 1 ea med size onion cut into julienne in 2 oz whole butter until translucent

: add 1 ea medium size leek stalk cut into julienne, saute until soft

: add 1/2 cup heavy cream, kosher salt and cayenne pepper to taste, simmer until cream has slightly thickened (nappe)

: add 1 cup kernel corn, 6 ea small chillies and 1 lb of large shrimp, season with kosher salt and pepper to taste, stir, cover, simmer slowly until shrimp are just cooked through (2 to 4 minutes, depending on the size of the shrimp), check/adjust the seasoning