Ingredients:

NutritionSortLoading...
Loading...

16 ounces shelled and cleaned shrimp

3 garlic cloves finely minced or grated

1 tbsp jarred chili crisp
2 teaspoon finely grated ginger

3 teaspoon soy sauce

2 teaspoons sesame oil

4 leeks, root and thick greek stem trimmed

2 bundle chopped scallions (for garnish)

Select allAdd

Miso “Sauce”

SortLoading...
Loading...

⅓ cup white miso paste

⅓ cup mirin

3 tsp sesame oil

3 tbsp melted butter

3 tsp tbsp soy sauce

½ cup chicken broth

Select allAdd

Instructions:

1. Preheat oven to 400F

2. To a large bowl, add the shrimp, garlic, chili crisp, ginger, soy sauce, and sesame oil. Mix well.

3. Bring a large pot of water to boil. Gently drop the leeks into the water for 5 minutes. Remove and let cool to room temp. Leave the water simmering as you continue to work.

4. Use a sharp knife to cut along the seem. This will allow you to remove the outer layers one by one. Rinse each gently under water. Set aside to let dry. If the center is too raw, return to simmering water to let cook for 1 minute then continue to peel.

5. Place 1½ tbsp of the shrimp mixture at end of a scallion “wrapper” and fold as shown.

6. Place the wraps in a 8½ by &baking dish

7. To a blender add; miso paste, mirin, sesame oil, melted butter soy sauce and chicken broth. Blend on low for 30 seconds.

8. Pour miso mixture over the leek wraps and cover with aluminum foil. Roast covered for 15 minutes on the middle rack of the oven and uncovered for 20 minute on the top rack.

9. Top with chopped scallion and serve warm.