Ingredients
Equipment
Method
- Preheat the oven to 375°F. Rinse the sliced leeks thoroughly and drain well.
- Place the leeks and shallot in a skillet over medium heat. Cook gently for 6 to 8 minutes, stirring often, until softened.
- Pour the thick cream into the skillet. Stir in half of the chopped parsley and simmer gently for 2 minutes.
- Fold the shrimp into the creamy leek mixture. Cook for 1 minute, just until evenly coated.
- Divide the creamy shrimp mixture among small ramekins or transfer it to one lightly greased casserole dish.
- Bake for 12 to 15 minutes, until the shrimp casserole is hot and the creamy sauce is bubbling around the edges.
- Sprinkle with the remaining parsley and serve warm.
Notes
Rinse the sliced leeks thoroughly because grit can collect between their layers.
Cook the leeks and shallot gently over medium heat so they soften and become sweet without browning.
Use cooked shrimp for the quickest preparation and fold them into the sauce only briefly.
Watch the baking time closely because the shrimp is already cooked and only needs to heat through.
Raw shrimp may be substituted, but it should be cooked fully in the skillet before assembling the casserole.
Thinly sliced onions may replace the leeks, although the flavor will be slightly stronger.
The filling may be prepared ahead and refrigerated, then baked with a few additional minutes if starting cold.
Serve with crusty bread and a simple green salad.