Shrimp stuffed with apple and vegetables

Yield: 4 servings

Measure Ingredient
\N \N === FOR SAUCE ===
16 \N Shrimp -; (size under 15 per lb)
1 tablespoon Olive oil
1 medium Onion; sliced
3 \N Garlic cloves; peeled, smashed
1 tablespoon Tomato paste
4 ounces Dry white wine
1 small Tied bundle of parsley; thyme and basil
¼ teaspoon Chopped fresh dill
\N \N === FOR STUFFING ===
1 medium Leek; core and outer
\N \N Leaves
\N \N Removed; washed, and chopped small
1 tablespoon Butter
1 medium Sweet potato; peeled, diced small
8 ounces Spinach; trimmed, washed,
\N \N And chopped lightly
1 \N Apple; peeled, cored,
\N \N And small diced
6 \N Pieces sun-dried tomato; soaked 15 minutes in
½ cup Warm water; then chopped,
\N \N Reserve liquid
¼ teaspoon Curry powder or ground cumin
2 ounces Heavy cream
2 slices White bread; crust removed,
\N \N Chopped
1 \N Egg yolk
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

Peel and butterfly shrimp, cutting underside of shrimp ¾ 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@..."

Recipe by: Richard Dowd

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