adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Shrimp Wrapped with Prosciutto
Shrimp Wrapped with Prosciutto
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Delicious shrimp and prosciutto wrapped in polenta cakes with hazelnut liquor sauce, a stunning dish that delights both eyes and tastebuds.
Ingredients:
  • 2 cups water
  • 1 tablespoon butter
  • salt and pepper to taste
  • 0.5 cup polenta
  • 6 ounces mascarpone cheese
  • 2 tablespoons olive oil
  • 6 large shrimp - peeled and deveined
  • 1.5 cups finely chopped toasted hazelnuts
  • 6 (1/2 ounce) slices prosciutto
  • 2 fluid ounces hazelnut liqueur
  • 0.66666668653488 cup heavy cream
  • 4 green onions, with tops flared
Instructions:
  • Bring water to a boil in a medium pot. Stir in butter, salt, and pepper. Add dry polenta and cook until thickened, around 8 minutes.
  • Once the polenta has thickened, stir in the mascarpone cheese until well combined. Remove the pan from the heat and transfer the mixture onto an oiled surface, spreading it into a 2-inch layer. Allow it to cool, then use a drinking glass to cut out disks. Sauté the polenta disks in olive oil in a non-stick skillet until golden brown. Set aside for later use.
  • Dredge shrimp in hazelnuts and wrap each in ham. Saute shrimp in skillet with olive oil until cooked through. Set aside and keep warm.
  • In a clean skillet, pour hazelnut liquor and heat until hot but not boiling. Carefully flambe by igniting the edge with a match or taper. Be cautious with open flame. Once flames subside, add cream and remaining hazelnuts. Reduce heat and cook until mixture thickens.
  • Place a polenta disk in the center of a serving dish, surround with shrimp, drizzle sauce over the top, and garnish with green onions.

Similar Recipes