Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, December 13, 2018

Shrimp and Prosciutto

Prosciutto wrapped shrimp is one of those things I think of as a wedding or catered party appetizer. But why bother to wrap them, it’s a pain in the butt. And, while it’s a great combination, especially for the holidays, when you cook them wrapped neither the prosciutto or the shrimp comes out perfect. Let’s do it the easy way, cook them right, and make it the main course.

Tear the prosciutto slices into bite sized pieces and sauté over medium heat with a little bit of olive oil. If you like them crispy, let them go longer, if not, pull them after a couple of minutes and set aside. Add some more olive oil to the pan and stir in some chopped scallions and peeled shrimp.

Toss frequently until the shrimp are nearly cooked through, then stir in the cooked prosciutto and a minced garlic clove. Leave on the heat for another minute, hit it with a healthy squeeze of fresh lemon juice, then slide onto a serving dish. Garnish with some grated parmesan, chopped basil, and serve immediately.

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