Stir-fry with leeks and shrimp

Ingredients:

• 220g medium shrimp, peeled and deveined (16/20), cut in half lengthwise
• 0.9 kg leeks, preferably thinner stems
• 3 tablespoons of vegetable oil
• 1/4 - 1/2 tsp crushed red pepper flakes
• 4 cloves garlic, thinly sliced
• For serving: steamed white rice

Preparation:

1. Trim the ends and dark green tops of the leeks and discard. Cut the leeks in half lengthwise, then crosswise into 2-cm-long pieces. Place them in a bowl of cold water, shake to remove any sand, and drain in a colander. Fill the bowl with fresh water and rinse the leeks again until the water runs clear. You should have 6 cups of leeks. Once all the leeks are in the colander, gently shake them with your fingers to separate the leaves.
2. Heat a large skillet over high heat. Add 1 tablespoon of vegetable oil and coat the bottom of the pan. Add half the leeks and a generous pinch of salt and black pepper. Spread the leeks in a single layer and cook, undisturbed, until lightly browned, about 1 minute. Add a small pinch of red pepper flakes and continue cooking, undisturbed, for 1 minute. Stir to wilt the leeks, and cook for about 1 minute more.
3. Transfer to a bowl. Repeat with another 1 tablespoon of vegetable oil, the onion, a pinch of salt and black pepper, and another small pinch of red pepper flakes, transferring the fried onion to a bowl when finished.
4. Heat the remaining 1 tablespoon of vegetable oil in a skillet until very hot. Add the shrimp, garlic, and another pinch of red pepper flakes (or to taste). Season with salt and pepper and cook, stirring, until the shrimp begin to turn pink, less than 1 minute. Add the leeks and stir; the shrimp should now be pink. Serve immediately over rice.