| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dujour07 | 4 | Servings | |
INGREDIENTS
| === FOR SAUCE === | ||
| 16 | Shrimp -, size under 15 per | |
| lb | ||
| 1 | T | Olive oil |
| 1 | Onion, sliced | |
| 3 | Garlic cloves, peeled | |
| smashed | ||
| 1 | T | Tomato paste |
| 4 | oz | Dry white wine |
| 1 | Tied bundle of parsley | |
| thyme and basil | ||
| 1/4 | t | Chopped fresh dill |
| === FOR STUFFING === | ||
| 1 | Leek, core and outer | |
| Leaves | ||
| Removed, washed and chopped | ||
| small | ||
| 1 | T | Butter |
| 1 | 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 | t | Curry powder or ground cumin |
| 2 | oz | Heavy cream |
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 289
Calories From Fat: 118
Total Fat: 13.4g
Cholesterol: 72.1mg
Sodium: 350.3mg
Potassium: 632.3mg
Carbohydrates: 36.5g
Fiber: 5.5g
Sugar: 23.5g
Protein: 5.4g