4 large leeks, about 3 lb., chopped
11/2 to 2 lb. peeled shrimp
1/4 C. minced ginger
Pepper
1T. good stock, dry sherry or soy sauce, optional.

Heat a preferably nonstick pan, and turn heat to high. Add 1/2 T. stock. When a bit of smoke appears, add the leeks, all at once. Let sit for a couple of minutes, then cook, stirring only occasionally, for about 10 minutes. When the leeks dry out and begin to brown, remove them from the pan and set aside. With the heat still on high, add the remaining stock to the pan, immediately followed by the shrimp. Sprinkle with the ginger. Cook for about a minute, and then stir. Cook, stirring every minute or so, until the shrimp are almost all pink, about 5 minutes. Add the leeks, along with some pepper. When the shrimp are done (no traces of gray will remain), stir in the liquid if desired, taste and adjust seasoning, and serve.