This 5-ingredient dinner idea is straightforward to make, filling and full of beautiful flavors. The leeks add a mildly sweet and onion-like flavor. Although I rarely cook with herb butter, the garlic and herb butter from Kerrygold with chives, parsley and a mixture of spices add a subtle creamy texture and compliments the shrimp in this recipe with a delightful twist.
I love serving this shrimp dish with a large green salad—a combination of spinach and dandelion greens seasoned with salt, pepper, apple cider vinegar and topped with yellow bell pepper and chopped oranges (maybe even some green olives). The citric taste of the fruit adds a freshness to the green salad and balances out the creamy herb butter.
If preferred, feel free to add some slices of dark farmer’s bread to dip into the buttery sauce.