Shrimp, Potatoes, Corn and Leeks

I was hunting for a recipe that contained everything in the title, but the search kept delivering the New England shrimp-potato-corn boil stuff. No, I wasn’t interested in that. I wanted a dish that featured those, but with no “boil.” So, here it is.

3 leeks
2 cloves garlic, minced
1 lb. small white new potatoes, scrubbed and larger ones cut in half
4 fresh ears of corn, kernels cut off the cobs
20-25 shrimp, shells and tails removed, decent size
5 Tablespoons butter, divided
swirls of olive oil
shake of smoked paprika
salt and pepper

Cut the root ends of the leeks, then lay on your cutting board. Slice in half lengthwise, leaving the greens at the top intact, if possible. Under running water, separate the layers to wash out the dirt. Pat dry. Slice into 1/8″ slices, removing the outer layers as you go up the leek, but stopping before the dark green.

Place 2 Tablespoons butter in a large skillet, and a swirl of olive oil. Place the leeks in the pan, and over medium heat, cook about 3-4 minutes. Add the garlic. Turn the heat to low and stir occasionally for another 3-5 minutes.

Meanwhile, scrub the potatoes and slice the larger ones in half, so they all end up about the size of a golf ball. Cook in boiling, salted water until nearly tender; drain. Place back on the unit and shake to dry them, then add 1 Tablespoon butter, tossing to coat. Lightly add salt and pepper. Set aside.

Back to the leeks: push them to the sides of the pan. Slide 1 Tablespoon butter into pan. After the butter melts, add the kernels of corn to the pan, tossing them with the butter. Sprinkle with salt, and a wave of smoked paprika. Toss, then incorporate the leeks and garlic. Let cook at low heat until kernels are cooked, but still have a some texture.

Meanwhile (again), melt 1 Tablespoon butter in a skillet, and add a swirl of olive oil. Place the shrimp around the pan in one layer; add salt and pepper. Flip shrimp over when you see white around the edges. Turn the heat up to give a slight coating to the shrimp, evaporating any moisture, but don’t burn them.

To serve, place a layer of the corn/leek mixture into a low, flat bowl or plate, then a few potatoes, and then top with shrimp.

If you are really fancy, finely chop some parsley and use that to garnish the dish.