| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dujour07 | 4 | servings | |
INGREDIENTS
| === FOR SAUCE === | ||
| 16 | Shrimp -; (size under 15 per lb) | |
| 1 | tb | Olive oil |
| 1 | md | Onion; sliced |
| 3 | Garlic cloves; peeled, smashed | |
| 1 | tb | Tomato paste |
| 4 | oz | Dry white wine |
| 1 | sm | Tied bundle of parsley; thyme and basil |
| 1/4 | ts | Chopped fresh dill |
| === FOR STUFFING === | ||
| 1 | md | Leek; core and outer |
| Leaves | ||
| Removed; washed, and chopped small | ||
| 1 | tb | Butter |
| 1 | md | Sweet potato; peeled, diced small |
| 8 | oz | Spinach; trimmed, washed, |
| And chopped lightly | ||
| 1 | Apple; peeled, cored, | |
| And small diced | ||
| 6 | Pieces sun-dried tomato; soaked 15 minutes in | |
| 1/2 | c | Warm water; then chopped, |
| Reserve liquid | ||
| 1/4 | ts | Curry powder or ground cumin |
| 2 | oz | Heavy cream |
| 2 | sl | White bread; crust removed, |
| Chopped | ||
| 1 | Egg yolk | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Peel and butterfly shrimp, cutting underside of shrimp 3/4 of the way through. Clean out dark vein, rinse and dry. Rinse and dry shells. Saute shells in medium pot with 1 tablespoon olive oil. Add onion and garlic, color moderately for 2 minutes. Add tomato paste and stir for 2 minutes, then add wine and bundle of herbs. Reduce to half. Add 2 cups cold water and simmer for 30 minutes. For Stuffing: Sweat leeks in butter for 1 minute. Add sweet potato and cook 2 minutes. Add spinach, apple and tomato, stirring until all items are fairly soft, about 5 minutes. Add curry or cumin powder, cream and bread, stirring for 2 minutes. Away from heat stir in egg yolk, salt and pepper to taste. Let cool. Add 1 heaping tablespoon to open side of shrimp, lightly seasoned, folding over any tail section. Lay shrimps on lightly buttered baking dish, stuffing-side up. Add strained stock (about 12 ounces) and bake at 375 degrees for 8 to 10 minutes, basting occasionally until just cooked. Reduce liquid as desired and whisk in chopped dill and 1 teaspoon olive oil. Season to taste. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9576) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Richard Dowd Converted by MM_Buster v2.0l.
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