Shrimp Wrapped In Prosciutto With Curry Vinaigrette
- Total Time
- 25 minutes
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Ingredients
- 1cup chicken broth, homemade or low-sodium canned
- 1teaspoon curry powder
- 10shallots, peeled and minced
- 2tablespoons white peppercorns, cracked
- 6teaspoons white-wine vinegar
- 2tablespoons olive oil
- 42thin slices prosciutto, chilled
- 42large shrimp, peeled and deveined, tail intact
- 2tablespoons all-purpose flour
- 1tablespoon freshly ground white pepper
Nutritional analysis per serving (2 servings)
832 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 68 grams carbohydrates; 13 grams dietary fiber; 25 grams sugars; 73 grams protein; 5192 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the chicken broth, curry powder, shallots and peppercorns in a small saucepan. Simmer over medium-high heat until reduced by half, about 10 minutes. Strain into a medium-size glass or ceramic bowl. For the vinaigrette, whisk in the vinegar and 4 teaspoons of the olive oil. Set aside.
- Step 2
Preheat the oven to 350 degrees. Wrap 1 slice of prosciutto tightly around each shrimp. Trim. Combine the flour and white pepper. Dust the shrimp with the pepper mixture. Heat the remaining olive oil in a large saute pan over high heat. Working in batches, add the shrimp and cook until golden, about 2 minutes on each side. Transfer cooked shrimp to a baking sheet.
- Step 3
Bake shrimp until opaque, about 3 minutes. Brush with vinaigrette. Serve.
Private Notes