Grilled Shrimp with Roasted Leeks and Turmeric
Ingredients
Shrimp 8 units
Leek 4 units
Olive oil 2 tablespoons ()
Saffron 2 tablespoons (tea)
Parsley 3 tablespoons ()
Broth natural vegetables 1 cup (tea)
Salt to taste
How to make
Preheat the oven to medium heat. Arrange the halves of the leeks in a pan and set aside. Light the fire a pan with 1 tablespoon (soup) of olive oil and turmeric. Saute, stirring constantly, for 1 minute. Add the parsley and vegetable broth, and so boil, adjust salt. Remove from heat, pour over the leeks and bake for 20 minutes or until the leek is tender and lightly browned. Remove from the oven and set aside. Wash the prawns and put them in a pan with a thick bottom with the remaining olive oil hot. Stir for 3 to 4 minutes or until the pink shrimp stand on both sides. Sprinkle salt and remove from heat. Distribute the shrimp and leeks baked in plates and drizzle with the sauce from the pan. If you prefer, garnish with parsley and sprinkle turmeric.