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      RECIPE TITLE "Shrimp on a Bed of Leeks"
    excerpted from The New Basics Cookbook Reprinted with permission by Workman Publishing.

    yields Makes 4 portions time --- difficultyeasy

    Light and easy to prepare, this dish makes a meal. The leeks and shrimp still have a slight crispness to them, in both flavor and texture, when cooked in the microwave. It's delicious served over couscous in shallow soup plates.


    * 1/4 cup fresh lemon juice
    * 1 tablespoon olive oil
    * 1 teaspoon unsalted butter
    * 2 leeks (white part and 1/2 inch green), well rinsed and cut into fine julienne
    * 1/2 cup coarsely chopped fresh Italian (flat-leaf) parsley
    * 1 tablespoon chopped fresh rosemary
    * 1/2 teaspoon sugar
    * 1/4 teaspoon freshly ground black pepper
    * 4 ripe plum tomatoes, cut into 1-inch pieces
    * 1 pound large shrimp, peeled and deveined

    Silverstone 2-qt. East Main Saucepan, Banana
    Silverstone 2-qt. East Main Saucepan, Banana You'll love the fast, even heating of this nonstick saucepan the first time you cook your alfredo sauce. Nonstick surface lets food slide easily from the pan - even without using oil. The sloped sides allow you to get a spatula under your food for easy turning. This 2-qt. saucepan is perfect for all occasions, especially everyday use!


    1. Place the lemon juice, oil, and butter in a 2- to 21/2 -quart microwave-safe casserole with a lid. Cover and cook on high power (600 to 700 watts) for 2 to 21/2 minutes.
    2. Add the leeks, parsley, and rosemary. Sprinkle with the sugar and pepper. Stir well, cover, and cook another 2 1/2 minutes.
    3. Add the tomatoes, stir, cover, and cook 2 minutes. Then add the shrimp, and toss well with the vegetables and liquid. Cover and cook, stirring once, until the shrimp are done but not overcooked, 4 1/2 to 5 1/2 minutes.

    HOT! We recommend:

    Ultimate Shrimp Book Ultimate Shrimp Book
    With more than 700 recipes, this volume feeds America's craving for shrimp. Whether shrimp is fried, baked, grilled, in dips, wraps, or salads, everyone is crazy about it. There are retro favorites like Shrimp thermidor and Shrimp a la King, and modern classics, such as Japanese Maki Rolls and Portuguese Pasta with Chorizo and Clams. Roaming through the world's cuisines (Indian, Brazilian, French, Italian, and Mexican), this is the only book anyone needs to prepare dishes like Vietnamese Sugar Cane Shrimp, Coconut Fried Shrimp, Shrimp Etouffee, and even Shrimp Pizza. In the style of the Ultimate series, each recipe is followed by variations that spice up and reinvent dishes.


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