Shrimp Stuffed With Apple And Vegetables

Recipe Ingredients

		For Sauce
16		Shrimp - (size under 15 per lb)
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - sliced (medium)
3		Garlic cloves - peeled, smashed
1 tablespoon	15ml	Tomato paste
4 oz	113g	Dry white wine
1 oz	28g	Tied bundle of parsley, thyme and basil (small)
1/4 teaspoon	1.3ml	Chopped fresh dill
		For Stuffing
1		Leek - core and outer leaves (medium)
		Removed, washed, and chopped small
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Sweet potato - peeled, diced small (medium)
8 oz	227g	Spinach - trimmed, washed,
		And chopped lightly
1		Apple - peeled, cored,
		And small diced
6		Sun-dried tomato - soaked 15 minutes in
1/2 cup	73g / 2.6oz	Warm water - then chopped, reserve liquid
1/4 teaspoon	1.3ml	Curry powder or ground cumin
2 oz	56g	Heavy cream
2		White bread - crust removed, chopped
1		Egg yolk
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.