↞ recipe box start page
Category: Seafood
Prep Time: Cook Time: Total Time:
5 tbsp olive oil
2 tbsp minced fresh ginger
2 cloves minced garlic
2 tsp minced fresh rosemary
2 tsp minced fresh lemon thyme
5 tbsp vodka
1/2 tsp ground black pepper
24 medium shrimp, peeled and deveined
12 thin slices Prosciutto ham, cut in half lengthwise
12 sheets Athens Fillo Dough thawed
1/4 cup butter, melted
In large mixing bowl, combine oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add shrimp, toss to coat with marinade. Cover and refrigerate for 3 hours.
Remove shrimp from marinade and wrap each in Prosciutto.
Butter and layer 3 sheets of fillo per shrimp. Cut widthwise into 1-inch-wide strips. Wrap fillo around shrimp to form natural shape of shrimp. Brush outside with butter and refrigerate for 1 hour.
Place fillo-wrapped shrimp on ungreased cookie sheet and bake at 350 for 8 to 10 minutes or golden brown. Serve hot with Southwestern style relish such as Papaya-Tomato Relish (recipe below).
Papaya-Tomato Relish
1 medium papaya, cleaned and diced
1/3 cup (1 medium) ripe red tomato, cleaned and diced
1/4 cup chopped parsley
1/4 cup chopped chives
1/4 cup chopped sweet gherkins
1/4 cup diced red peppers
3 tbsp small capers
1/4 cup rice wine vinegar
1 large clove minced garlic
1/3 cup virgin olive oil
Salt & pepper to taste
In medium bowl combine papaya, tomato, parsley, chives, gherkins, red peppers and capers. In small bowl combine vinegar and garlic. Whisk in olive oil and blend well. Pour over papaya mixture, toss and add salt and pepper to taste.
view more member recipes
SHRIMP WITH PROSCIUTTO IN FILLO
view my recipes
print
save
Category: Seafood
Prep Time: Cook Time: Total Time:
5 tbsp olive oil
2 tbsp minced fresh ginger
2 cloves minced garlic
2 tsp minced fresh rosemary
2 tsp minced fresh lemon thyme
5 tbsp vodka
1/2 tsp ground black pepper
24 medium shrimp, peeled and deveined
12 thin slices Prosciutto ham, cut in half lengthwise
12 sheets Athens Fillo Dough thawed
1/4 cup butter, melted
In large mixing bowl, combine oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add shrimp, toss to coat with marinade. Cover and refrigerate for 3 hours.
Remove shrimp from marinade and wrap each in Prosciutto.
Butter and layer 3 sheets of fillo per shrimp. Cut widthwise into 1-inch-wide strips. Wrap fillo around shrimp to form natural shape of shrimp. Brush outside with butter and refrigerate for 1 hour.
Place fillo-wrapped shrimp on ungreased cookie sheet and bake at 350 for 8 to 10 minutes or golden brown. Serve hot with Southwestern style relish such as Papaya-Tomato Relish (recipe below).
Papaya-Tomato Relish
1 medium papaya, cleaned and diced
1/3 cup (1 medium) ripe red tomato, cleaned and diced
1/4 cup chopped parsley
1/4 cup chopped chives
1/4 cup chopped sweet gherkins
1/4 cup diced red peppers
3 tbsp small capers
1/4 cup rice wine vinegar
1 large clove minced garlic
1/3 cup virgin olive oil
Salt & pepper to taste
In medium bowl combine papaya, tomato, parsley, chives, gherkins, red peppers and capers. In small bowl combine vinegar and garlic. Whisk in olive oil and blend well. Pour over papaya mixture, toss and add salt and pepper to taste.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Crab And Artichoke Fillo Tarts
by sgre52160
4 oz cream cheese 1/4 cup mayonnaise 1/2 cup lump crabmeat or 4 imitation crab legs, chopped 3/4 cup canned artichoke hearts, drained and chopped 3 scallions, sliced thin 1/4 cup Parmesan cheese
by sgre52160
4 oz cream cheese 1/4 cup mayonnaise 1/2 cup lump crabmeat or 4 imitation crab legs, chopped 3/4 cup canned artichoke hearts, drained and chopped 3 scallions, sliced thin 1/4 cup Parmesan cheese
Shrimp With Prosciutto
by sgre52160
1 lb. medium fresh Shrimp 6 Tbls. extra virgin olive oil 2 Tbls. fresh rosemary leaves, chopped 2 Tbls. fresh garlic, chopped 1/2 tsp. crushed red pepper flakes 2 tsp. grated lemon zest 1/
by sgre52160
1 lb. medium fresh Shrimp 6 Tbls. extra virgin olive oil 2 Tbls. fresh rosemary leaves, chopped 2 Tbls. fresh garlic, chopped 1/2 tsp. crushed red pepper flakes 2 tsp. grated lemon zest 1/
Shrimp Appetizers With Prosciutto
by sgre52160
2 tbsp butter and olive oil 2 anchovy fillets in oil, finely chopped 1 tbsp chopped parsley 2 cloves garlic, finely chopped 18 raw jumbo shrimp, in shells 9 thin slices prosciutto or fully cook
by sgre52160
2 tbsp butter and olive oil 2 anchovy fillets in oil, finely chopped 1 tbsp chopped parsley 2 cloves garlic, finely chopped 18 raw jumbo shrimp, in shells 9 thin slices prosciutto or fully cook
Shrimp With Prosciutto In Phyllo
by sgre52160
5 tbsp olive oil 2 tbsp minced fresh ginger 2 cloves minced garlic 2 tsp minced fresh rosemary 2 tsp minced fresh lemon thyme 5 tbsp vodka 1/2 tsp ground black pepper 24 medium shrimp, peeled a
by sgre52160
5 tbsp olive oil 2 tbsp minced fresh ginger 2 cloves minced garlic 2 tsp minced fresh rosemary 2 tsp minced fresh lemon thyme 5 tbsp vodka 1/2 tsp ground black pepper 24 medium shrimp, peeled a
Prosciutto-wrapped Shrimp
by sgre52160
24 large shrimp (about 1 pound), peeled and deveined 1 tsp instant minced garlic 1/2 tsp dill weed 1/2 tsp dried tarragon leaves 1/2 lb prosciutto, sliced paper-thin Nonstick cooking spr
by sgre52160
24 large shrimp (about 1 pound), peeled and deveined 1 tsp instant minced garlic 1/2 tsp dill weed 1/2 tsp dried tarragon leaves 1/2 lb prosciutto, sliced paper-thin Nonstick cooking spr
view more member recipes
related CDKitchen recipes
Jumbo Shrimp Wrapped With Arugula And Prosciutto
Prosciutto-Baked Tilapia
Artichoke Hearts And Prosciutto Roll-Ups
Prosciutto-Wrapped Peaches
Fig And Walnut Amuse-Bouche Appetizer
Roasted Figs In Prosciutto
Prosciutto Wrapped Rosemary Grilled Scallops