Weeki Wachee Shrimp

Use fresh U.S. Gulf Shrimp and the freshest herbs you can find.

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Yield: Serves 6
Weeki Wachee Shrimp 5 1
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6 garlic cloves
4oz fresh grated Parmesan cheese
0.75oz pine nuts
1.5 -2.0 oz fresh basil
1/3 cup good quality olive oil
1 pound fresh shrimp, at least 21-25 count
1/3 cup mead (may substitute white wine with 1tsp honey)
2-3 sprigs of oregano and thyme
1 bay leaf
1 tbs Herb de Provence
2 tsp hot paprika
2 tsp sweet paprika
1 fresh hot pepper, split lengthwise
1 tsp salt
1 cup water
6 pieces Parma prosciutto, sliced paper thin


Combine the garlic, cheese, pine nuts, basil and oil to make a thick pesto paste; set aside. Clean and devein the shrimp. Combine all the remaining ingredients, except the ham, in a saucepan. Bring the liquid to a simmer. Add the shrimp and poach for 2 minutes. They should be slightly under done, just starting to turn pink. Remove from the heat and place the shrimp in an ice bath to stop the shrimp from cooking. Lay out the prosciutto and smear 1 side with the pesto. Cut the Parma into strips and wrap the shrimps, with the pesto side facing the shrimp. Arrange under the broiler and broil for 1-2 minutes. The ham should get just a little crisp to it. Remove and serve
Posted: 9/7/2011 4:47:18 PM
It'd be nice if the picture wasn't blurry, would like to see what it looks like, eating is visual before you taste it.

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