Shrimp Stuffed with Apple and Vegetables Recipe

Name: Shrimp Stuffed with Apple and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Peel and butterfly shrimp, cutting underside of shrimp 3/4 of the way through.
2
Clean out dark vein, rinse and dry.
3
Rinse and dry shells.
4
Saute shells in medium pot with 1 tablespoon olive oil.
5
Add onion and garlic, color moderately for 2 minutes.
6
Add tomato paste and stir for 2 minutes, then add wine and bundle of herbs.
7
Reduce to half.
8
Add 2 cups cold water and simmer for 30 minutes.
9
Sweat leeks in butter for 1 minute.
10
Add sweet potato and cook 2 minutes.
11
Add spinach, apple and tomato, stirring until all items are fairly soft, about 5 minutes.
12
Add curry or cumin powder, cream and bread, stirring for 2 minutes.
13
Away from heat stir in egg yolk, salt and pepper to taste.
14
Let cool.
15
Add 1 heaping tablespoon to open side of shrimp, lightly seasoned, folding over any tail section.
16
Lay shrimps on lightly buttered baking dish, stuffing side up.
17
Add strained stock (about 12 ounces) and bake at 375 degrees for 8 to 10 minutes, basting occasionally until just cooked.
18
Reduce liquid as desired and whisk in chopped dill and 1 teaspoon olive oil.
19
Season to taste.

622

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 16 shrimp, size under 15 per pound, 1 tablespoon olive oil, 1 medium onion, sliced, 3 cloves garlic, peeled and smashed, and more.

Yes, Shrimp Stuffed with Apple and Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Stuffed with Apple and Vegetables

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