Seriously, I kid you not.
I've learned since then that 8 cloves of garlic in one sitting isn't good for anyone, so I usually stick to 2 and I'm good! This dish has a perfect amount of garlic, as well as other fresh goodies. The garlic from the pesto, as well as the fresh garlic, are wonderful. You can certainly use less if you don't like the taste, but it's not as strong as you may think.
It makes a nice warm, creamy dinner. A true comfort food.
On these first few snowy nights of winter, why don't you cozy up to a bowl of this deliciousness? Don't like shrimp? No problem, just add chicken or another kind of seafood.
1 lb fresh shrimp, cleaned
1 vine ripe tomato, diced
2 leeks, sliced whites and light greens
2 cloves garlic, minced
1/2 c vegetable broth
1 c homemade pesto
lemon, for garnish
Heat some olive oil in your pan, add the leeks, garlic and tomato. Saute until tender and then add the broth. Remove from the pan and add your shrimp. Cook until just opaque and then flip. As soon as the shrimp are pink they are done. Remember they will continue to cook after you remove them from the heat, so don't overcook or they will become rubbery. Turn the heat off and add the tomatoe mixture back into the pan. Stir in the pesto until warmed through (feel free to turn the heat on low if you need to keep it warm). Serve over rice, noodles or eat plain!