Author: Cassie Stevens
What’s easier than a shrimp scampi? Lemon, garlic, butter, parsley, onions (or in this case leeks), salt, pepper, and shrimp. Bring a little white wine to the party and jazz it up a bit. Mmmmm…. Just about every shrimp scampi photo I see on the Internet looks delicious, even from first timer cooks. Scampi is quick, easy, and old school, but so good, and good for you.
Fun Fact: Scampi is a kind of small lobster known as Norway lobster, Dublin Bay prawn, or “true scampi“. The name is often used to loosely describe a style of preparation typical for this lobster.
And now for the leeks…….
Leeks are a new ingredient for me. Until now, I have never had or used a leek. I had heard that they are a lot like an onion in flavor. I would agree with that, I think they are very good and mild in onion flavor with a hint of mild garlic. My husband was new to leeks as well, and he too would agree that they are very good. He said it was ****ing awesome! Ha! ha ha!
For those of you that don’t know: The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavor to stock. The dark green portion is usually discarded because it has a tough texture, but it can be sautéed or added to stock.
I would recommend trying leeks if you haven’t. I think they are just great. I shouldn’t have waited so long to try them. I will be seeking more recipes that use leeks in the future.
Back to the scampi…..Mmmmmm! Oh Yeah!