Try this Shrimp Stuffed with Apple And Vegetables recipe, or contribute your own.
Suggest a better descriptionPeel 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
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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 4 servings | ||
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Calories: 227 | ||
Calories from Fat: 147 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 100.8mg | 31 % | |
Sodium 213mg | 7 % | |
Potassium 733.6mg | 19 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 7.9g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 227
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