This recipe dates back to the year after I finished high school, which I spent in Borås, Sweden. Ann Granquist, my classmate at the Textile Institute there, prepared the dish. I fell deeply in love with it and have been cooking it for more than thirty years. Ann made it with Worcestershire sauce, which I eventually came to exclude for a purer taste experience. It is a great recipe for guests because you can prep everything in advance and then cook it up in four minutes.
2 cups (480 ml) heavy cream
6 leeks, cut into ½-inch (1-cm) pieces
11 ounces (300 g) shrimp, cooked and shelled
salt and pepper
1 Combine the cream and leeks in a pot and bring to a boil. Reduce the heat and cook just until the leeks turn bright green, 2 to 4 minutes.
2 Add the shrimp and cook just until they are heated through. Overcooking will make the shrimp tough.
3 Stir in salt, pepper and cayenne pepper to taste.
Serve over brown rice or quinoa.