Free Recipe Shrimp Stuffed with Apple And Vegetables

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Shrimp Stuffed with Apple And Vegetables Recipe

=== 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

Shrimp Stuffed with Apple And Vegetables Preparation

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 Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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