Ingredients
For Sauce:
- 16 shrimp, size under 15 per pound
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 3 cloves garlic, peeled and smashed
- 1 tablespoon tomato paste
- 4 ounces dry white wine
- Small tied bundle of parsley, thyme and basil
- 1/4 teaspoon chopped fresh dill
Directions
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:
- 1 medium leek, core and outer leaves removed, washed and chopped small
- 1 tablespoon butter
- 1 medium sweet potato, peeled and small diced (less than ? inch)
- 8 ounces spinach, trimmed and washed, chopped lightly
- 1 apple, peeled, cored and small diced
- 6 pieces sun-dried tomato, soaked 15 minutes in 1/2 cup warm water, then chopped, reserve liquid
- 1/4 teaspoon curry powder or ground cumin
- 2 ounces heavy cream
- 2 slices white bread, crust removed, chopped
- 1 egg yolk
- Salt and pepper
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.
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