We make a sauce at work, using shrimp, leeks, sauteed, deglazed with white wine, then add cream and parm, bring that to a simmer, and pour it over pecan-breaded trout. YUMMY!
I've been wanting to make this at home, only one prob, two different grocery stores DON'T CARRY LEEKS! I guess I'm going to have to try a couple different stores.