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Shrimp Wrapped In Prosciutto

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  Fennel seeds 1 Teaspoon
  Dry white wine 1⁄4 Cup (4 tbs)
  Diced fennel 3 3⁄4 Cup (60 tbs)
  Thinly sliced shallots 1⁄4 Cup (4 tbs)
  Olive oil 2 Teaspoon
  Bay leaf 1
  Salt To Taste
  Freshly ground black pepper To Taste
  Medium peeled deveined shrimp 6 Medium
  Thinly sliced prosciutto 1 Ounce
  Pernod 1 Tablespoon

1. In small bowl, combine fennel seeds with 1 tablespoon of the white wine; set aside.
2. Preheat oven to 350°F. In medium saucepan with heatproof handle, combine fennel, shallots, olive oil, and bay leaf; place over medium heat. Add 2 cups water, remaining wine, salt, and pepper. Bring mixture to a boil; remove from heat. Cover and bake 35 minutes.
3. While fennel mixture is baking, prepare shrimp: Wrap each shrimp in one-sixth of the prosciutto and thread 3 pieces to a skewer. Arrange skewers on a platter; sprinkle evenly with Pernod and soaked fennel seeds. Grind fresh pepper over skewers and set aside 10 minutes.
4. Remove fennel mixture from oven; place saucepan over medium heat. Cook, uncovered, until liquid evaporates.
5. Grill or broil shrimp skewers 3 to 4 minutes, or until shrimp are opaque and prosciutto is crisp. Arrange fennel mixture evenly on each of 2 plates; top each with a shrimp skewer.

Recipe Summary

Side Dish

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Shrimp Wrapped In Prosciutto Recipe