Ingredients
2
cups finely chopped leeks (dark green parts only)
1
pound uncooked shrimp, peeled, finely chopped
Pinch of dried crushed red pepper
1
cup finely chopped celery
1/2
cup finely chopped dill pickle
1/4
cup plus 2 tbsp mayonnaise
3
tbsp finely chopped red onion
2
tsp ground chili powder
Directions
1.
Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until brown, about 5 minutes. Add shrimp and crushed red pepper and sauté until shrimp are opaque in center, about 4 minutes. Transfer shrimp mixture to large bowl. Refrigerate until cold.
2.
Mix all remaining ingredients into shrimp mixture. Place 3-inch-diameter ring mold or empty tuna can with top and bottom removed in center of 1 plate. Spoon scant 1/2 cup shrimp mixture into ring mold. Using back of spoon, spread to sides of mold. Carefully lift off ring mold. Repeat with remaining shrimp mixture on remaining 7 plates.
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