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Recipe Shrimp Wrapped with Prosciutto (Seafood)
Home Cooking Recipes
Required Ingredients:
- 2 cups water
- 1 tablespoon butter
- salt and pepper to taste
- 1/2 cup polenta
- 6 ounces mascarpone cheese
- 2 tablespoons olive oil
- 6 large shrimp - peeled and deveined
- 1 1/2 cups finely chopped toasted hazelnuts
- 6 (1/2 ounce) slices prosciutto
- 2 fluid ounces hazelnut liqueur
- 2/3 cup heavy cream
- 4 green onions, with tops flared
Preparing/Cooking:
- In a medium-size pot bring water to a boil.
- Add butter, salt, and pepper.
- Mix in dry polenta and let cook until thickened, approximately 8 minutes.
- When the polenta has thickened, gently blend mascarpone cheese into it.
- Remove the pan from heat.
- Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface.
- When cool, cut a disk using a drinking glass as a cutter.
- Saute polenta disks in olive oil, in a non-stick skillet.
- Set aside.
- (Can be prepared in advance).
- Coat shrimp with hazelnuts and wrap each with a slice of ham.
- In a skillet, saute shrimp carefully in remaining olive oil.
- Remove shrimp from the pan and keep them warm.
- Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned).
- When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper).
- Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts.
- Lower heat and continue cooking until mixture thickens.
- To assemble, place a polenta disk in the center of a serving dish.
- Arrange shrimp around the plate.
- Drizzle sauce mixture on top.
- Garnish with green onions.
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