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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