| 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
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