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
Converted by MM_Buster v2.0l.