Yield: 4 servings
|\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||Removed; washed, and chopped small|
|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,|
|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.