Scrumptious Stuffed Onion Recipe - with shrimp!

Stuffed onion recipe with shrimp? Who would have thought?

A creative seafood recipe based on ingredients found in the Mediterranean summer. It’s a different presentation that will impress your friends and family with its uniqueness and style. 

Stuffed Onion Recipe: Ingredients List

The ingredients that we are going to need for this recipe are the following:

• eight large onions (at least three inches in diameter each)
• for the stuffing we’ll need:
• 1 cup of extra virgin olive oil
• four leeks (large and thick) thiny chopped
• one tablespoon of fennel, thinly chopped
• 24 shrimp, medium sized, peeled 
• sea salt 
• fresh ground black pepper 
• a small bunch of fresh thyme (dried if fresh is not available)
• 1 1/2 cups of freshly diced tomatoes
• fresh spearmint 
• 1 cup of semi-dry white wine ( we recommend a refreshing Vidal Blanc, that goes swimmingly with seafood)
• 1/2 a cup of crushed 
• 1/2 a cup of bread crumbs 

Stuffed Onion Recipe: Cooking Instructions

Now to start this great recipe we must first peel the onions. On the bottom of the onions we cut a slice to flatten the bottom for sturdy positioning. With a knife we carve the onions on top circularly, and with the help of a spoon we remove the inside, like a halloween pumpkin. we do the same for all the onions while keeping the onion's insides in a separate bowl. 

We then finely chop the inside parts of the onion from the bowl, and in a big frying pan that we have already put on the flame with  3 tablespoons of EVOO (extra virgin olive oil), we saute firstly the onion mixture and the finely chopped leeks, the fennel, and when they soften in texture, we then add the shrimp that we have already washed thoroughly, dried and cut in threes. 

We continue our saute with salt and pepper, and sprinkle our stuffing with a bit of fresh thyme towards the end, and then turn off the flame, and remove the pan from the stovetop. 

We then take our shrimp-onion-herb stuffing mixture, and gently stuff the carved out onions with a small spoon. 

We take a big baking pan, one where you can fit all the onions tightly and smugly together without too much wiggle room.

In a small pot we warm up the diced tomatoes with half a cup of extra virgin olive oil, four to five leaves of fresh spearmint, salt and pepper as needed, and we let the sauce start boiling. 

When it starts boiling we add our glass of semi-dry white wine (Vidal Blanc) and we let the sauce  to continue to boil for approximately five more minutes.

We pour our sauce on top of the pan of onions so that it reaches at least the middle of the onions in height in the pan. 

We sprinkle on the onions the bread crumbs, about one tablespoon for each onion. We cover the pan with aluminum foil, put it in the oven at 400 degrees and bake for about twenty minutes. 

We then uncover the pan and keep baking for approximately twenty five more minutes. 

What pairs well with our unusual stuffed onions?

Enjoy either with a Vidal Blanc or a Spumante Secco! 

Cheers! 

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