Leek and Corn Shrimp Dip
This cold dip is perfect for summertime and for highlighting the leek!
Try this out, you will want to make it ahead and refrigerate before serving. We are shucking fresh corn, chopping up some leeks, and cooking some shrimp, don’t miss this one!
Ingredients
1/2 lb deveined, peeled shrimp-chopped into bite size pieces
1 large leek or 2-3 small ones
2 ears white corn-shucked
1 garlic clove-grated
olive oil
1/2 C sour cream
2 tbsp lemon or lime juice
1 tbsp fresh flat leaf parsley-chopped
1/2 to whole avocado-diced
1 tbsp chives-chopped
tortilla chips (chili-lime flavor or regular) or corn chips
Calabama Hot Sauce- to taste
salt and fresh black pepper to taste
Preparation
Turn a large non stick skillet onto med-high
Clean and chop leeks, rinse well making sure to get all dirt off
Take the kernels off of the 2 corn cobs
Add olive oil to hot pan, and add your leeks, cooking down for a a couple mins, then add your corn and stir in. Using a microplane, grate one whole clove of garlic into corn/leek mixture and cook down. Add chopped shrimp next. Season with a little salt or creole seasoning. Stir and cook shrimp until firm and pink, and veggies are soft but not too overcooked.
Remove from heat and transfer to a bowl. Let cool to room temp, can stick in fridge as well.
In another bowl, add your sour cream, lemon juice, parsley, avocado, hot sauce to taste, and mix together.
Once shrimp and leek/corn mixture has cooled to at least room temp, add mixture into sour cream mix and stir together.
Taste, and then season with fresh black pepper and more salt, if needed.
Refrigerate and serve cold with tortilla or corn chips, top with extra chives or parsley.
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