Sunday, May 12, 2013

Linguine with Shrimp and Leeks

Five days into the first share, and there isn't much left.  Today I finally get into the leeks with a delicious recipe from Bon Appetit. The acid from lemon and spice from peperoncini compliment the buttery shrimp, and an abundance of thin sliced leeks adds a mild sweet onion flavor to every bite.  I highly recommend that you buy unpeeled shrimp and take the time to make the broth from the shells, as this adds a wonderful depth of flavor to the dish.  If you can't get unpeeled shrimp (or don't want to bother), regular seafood stock or clam juice will work as well, or even chicken stock.  Just don't use plain water, that will make the dish very bland.

Here is the link to the recipe: Bon Appetit

In addition to the leeks in the pasta, I used the last of the red leaf lettuce, the tomato and radish in a side salad.

Share Contents Used:
2 Leeks
Red leaf lettuce
Greenhouse tomato

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