Spiedini Ristorante
Spiedini Ristorante

Pan Seared Shrimp with Braised Legumes and Crispy Leeks

Serves 4


  • ½ cup red kidney beans
  • ½ cup cranberry beans
  • ½ cup cannellini beans
  • ½ cup chopped onions
  • ½ cup chopped carrots
  • ¼ cup chopped celery
  • 2 tbspn. canola oil
  • 2 tbspn. butter
  • 1 cup chicken stock
  • Salt and pepper to taste

Crispy Leeks Ingredients:

  • 1 leek, cleaned and cut into ⅛ inch-thick strings
  • 3 tbspn. flour
  • For frying, canola oil
  • 2 tbsn. minced shallots

Method of Preparation:

24 Shrimp: Pat dry with towel, season with salt and pepper. Cook on both sides for 2-3 minutes.

Legumes: Heat pan, add butter, onion, carrots and celery. Sauté. Add beans and chicken stock, cook for 15 minutes.

Strings: To prepare fried leeks, toss the leek strings in the flour. Dust off any excess and season with pepper. Fry the leek strings in canola oil heated to 350°F for 30 to 60 seconds or until golden brown and cripsy. Blot on the paper towels and season to tast with salt.

Final Assembly: Place some of the braised legumes in the center of plate. Add 6 seared shrimp around plate. Place some crispy leeks over scallops.

Gustav Mauler — Certified Master Chef