Shrimp Wrapped In Prosciutto With Curry Vinaigrette
Published December 5, 1992
- Total Time
- 25 minutes
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Ingredients
1 cup chicken broth, homemade or low-sodium canned
1 teaspoon curry powder
10 shallots, peeled and minced
2 tablespoons white peppercorns, cracked
6 teaspoons white-wine vinegar
2 tablespoons olive oil
42 thin slices prosciutto, chilled
42 large shrimp, peeled and deveined, tail intact
2 tablespoons all-purpose flour
1 tablespoon freshly ground white pepper
Nutritional analysis per serving
68 grams carbs; 326 milligrams cholesterol; 832 calories; 17 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 30 grams fat; 13 grams fiber; 5192 milligrams sodium; 73 grams protein; 25 grams sugar
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