Prepare the Leeks and Onion:
Clean the leeks thoroughly by splitting them lengthwise and rinsing under cold water to remove any dirt or grit. Slice them into thin rounds.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced onion and leeks, and sauté for about 5-7 minutes until soft and translucent. Season with a pinch of salt and pepper.
Cook the Shrimp:
Add the shrimp to the skillet with the leeks and onion. Cook for about 3-4 minutes or until the shrimp turn pink and opaque. Remove the skillet from the heat.
Make the Cream Sauce:
In a separate bowl, mix the heavy cream with a pinch of salt, pepper, and any desired herbs or spices (such as paprika or thyme for additional flavor).
Assemble the Casseroles:
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