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Shrimp with Prosciutto
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Prep Time:
20 minutes
Total Time:
40 minutes
Prosciutto-wrapped shrimp cooked in a flavorful herb and wine sauce.
Ingredients:
  • 1 tablespoon butter or margarine
  • 1 tablespoon olive or vegetable oil
  • 1 1/2 teaspoons chopped fresh parsley
  • 1 flat anchovy fillet in oil, finely chopped
  • 1 garlic clove, finely chopped
  • 8 uncooked jumbo shrimp in shells
  • 4 thin slices prosciutto or fully cooked Virginia ham, cut in half
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice
Instructions:
  • Preheat oven to 375°F. Place butter and oil in a 9x9x2 inch square baking dish and let it melt in the oven.
  • Combine parsley, anchovy, and garlic, then spread it evenly over the butter mixture in the baking dish. Peel the shrimp, ensuring the tails remain intact. Make a light cut lengthwise down the back of each shrimp to remove the vein. Wrap each shrimp with half a slice of prosciutto and place them on top of the anchovy mixture.
  • Bake the dish uncovered for 10 minutes. Afterwards, generously pour the wine and lemon juice over the shrimp and return to the oven for another 10 minutes, or until the shrimp turn pink.

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