CSA: Spicy shrimp and leek fried rice
9 Nov
Community Supported Agriculture (CSA) is when a farmer offers a certain number of “shares” to the public. Interested consumers then purchase a share to receive a box of seasonal produce each week throughout the farming season. The produce is fairly priced, local grown, and in my case, organic.
It’s hard to believe that in a few weeks, I will no longer be receiving fresh vegetables every week! I feel like it went by so quickly but am thankful that I won’t have to when it’s cold outside. It’s been a great experience for the most part; but more on that later!
I received leeks in my CSA share. Whenever I see leeks, I think “oh- it’s a unnaturally humongous scallion.” That’s only partially true, as leeks have a complex flavor, sort of a cross between onions and scallions.
Just make sure you clean them well, as they can be quite dirty inside! Make sure you cut off the stem and clean it under running water.
Makes 5-6 servings
Ingredients:
4 cups of cold, cooked rice
3/4 pound of jumbo shrimp, de-veined and peeled
1 leek, cleaned and chopped
2 shallots, cut into thin strips
3 tablespoons of dark soy sauce
2 tablespoons of sweet soy sauce
1 tablespoon of garlic chili oil
6 cloves of minced garlic
A dash of black pepper
Procedure:
1. Coat a frying pan (or wok) with corn oil, cook shallots until fragrant and translucent, over medium heat.2. Lower heat and add garlic. Cook for 3-4 minutes.
3. Increase heat to medium. Add leeks to the pan, cook for another 3-4 minutes.
4. Add shrimp to the pan, until color changes to pink and is no longer gray.
5. Add rice to the pan. Add both soy sauces, along with chili oil.
6. Mix together until well incorporated. Add black pepper on top and serve.
