The shrimp are a little time consuming but I think they are worth it. The recipe goes like this:
Shrimp In Prosciutto
Ingredients: (makes 18 Pieces)
18 large shrimp (10-15 count/lb.), peeled and deveined
18 large fresh basil leaves, washed and dried
18 slices prosciutto, sliced as thin as possible
Italian seasoning
2 TBSP butter
1 TBSP olive oil
Preparation:
Peel and devein the shrimp, wash and pat dry with paper towels. Sprinkle shrimp lightly on both sides with Italian seasoning.
After you have seasoned the shrimp with the Italian seasoning, wrap a basil leaf around a shrimp and then wrap the shrimp and basil with a slice of prosciutto. You probably won't need an entire slice of prosciutto for each shrimp. You don't want the prosciutto to be too thick. The prosciutto will adhere to itself as you wrap the shrimp.
When you have all of the shrimp wrapped, melt the butter and olive oil in a large skillet on medium high heat. Saute the shrimp in the butter and olive oil until the prosciutto is turning golden brown and the shrimp are cooked through,(three to four minutes per side). When shrimp are done, blot on paper towels and serve. You can wrap the shrimp and store in the fridge a day ahead of sauteing and serving if desired.
Salmon Toasts
Ingredients:(makes 12 pieces)
6 slices pumpernickel bread
Creme Fraiche
1/4 cup nonpareil capers, chopped
1/4 of a medium onion, finely chopped
12 Oz. thinly sliced smoked salmon (Nova)
12 sprigs fresh dill
Preparation:
Toast the pumpernickel bread. Lay the toasted slices of pumpernickel on a cutting board and using a 2"biscuit cutter, cut a couple of circles of toast from each slice. Discard the edges of toast that you cut off around the circles. Spread each round of toast with Creme Fraiche. Top the Creme Fraiche with some chopped capers and onions. Now top with a double layer of the thinly sliced salmon. Garnish each toast with a piece of fresh dill and serve.
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