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Shrimp wrapped in Prosciutto Recipe

   
 

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     Shrimp wrapped in Prosciutto

Category   Appetizers
Sub Category   None

Ingredients
1 lb shrimp, peeled and deveined
8 Medjool dates, finely chopped or pureed
1 lb Prosciutto di parma, thinly sliced
3 Tbsp olive oil
1 c spicy tomato vinaigrette
6 plum tomatoes
1 Tbsp garlic
1 c olive oil
 
1/3 c balsamic vinegar
1 tsp crushed red pepper
salt and pepper to season

Instructions
To make the shrimp- Puree the dates in a food processor. They will form a sticky ball of paste. Pinch off a piece of the ball and roll it between your hands to form a small log. Stuff this log into the back of a shrimp, in the area where it was sliced to devein. Wrap the shrimp in a piece of prosciutto and secure with a water-soaked toothpick. Continue, until all of the shrimp is stuffed and wrapped.
Heat frying pan to medium. Add olive oil. Pan fry shrimp until red and cooked, about 2-3 minutes.
To make vinagrette- Preheat oven to 350. Cut tomatoes in half lengthwise. Rub the cut side with garlic, salt and pepper, and crushed red pepper. Roast tomatoes in the oven for 15-17 minutes, until soft. Remove and allow them to cool. Remove skin. Mash the tomatoes by hand or puree them in a blender. Pour into a bowl and whisk in the balsamic vinegar. Slowly whisk in the olive oil. Season w/ salt and pepper.


Originally Submitted
8/9/2009





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