I served at a party yesterday (hostess made all the appetizers), and this one really stood out. The guests loved it!
Ingredients
1/4 cup orange marmalade
4 teaspoons soy sauce
4 teaspoons fresh lemon juice
1 teaspoon minced fresh ginger
1 large garlic clove, minced
2 scallions, finely chopped
12 jumbo shrimp—shelled, deveined and butterflied
12 thin slices of prosciutto (about 4 ounces)
2 tablespoons vegetable oil
In a bowl, mix the marmalade, soy sauce, lemon juice, ginger, garlic and scallions. Add the shrimp and toss to coat. Lay a slice of prosciutto on a work surface and fold it in half lengthwise. Wrap the prosciutto around the middle third of 1 of the shrimp. Repeat with the remaining shrimp and prosciutto.
In a large skillet, heat the oil until shimmering. Add the shrimp and cook over moderate heat, turning once or twice, until golden and cooked through, about 8 minutes. Transfer to a plate and serve warm or at room temperature.
Make Ahead
The shrimp can be kept at room temperature for up to 2 hours.
Published May 2003 in FOOD & WINE
Notes from Wigs: Rather than fry the shrimp, the hostess cooked it on an outdoor gas grill. Also, it didn't appear to me as though the shrimp had been butterflied. Looked like it had been left whole--with tails still on--before being wrapped and grilled. She also brushed the shrimp with more of the marinade right before grilling.
http://www.foodandwine.com/recipes/prosciutto-wrapped-shrimp-with-orange-marmalade
Ingredients
1/4 cup orange marmalade
4 teaspoons soy sauce
4 teaspoons fresh lemon juice
1 teaspoon minced fresh ginger
1 large garlic clove, minced
2 scallions, finely chopped
12 jumbo shrimp—shelled, deveined and butterflied
12 thin slices of prosciutto (about 4 ounces)
2 tablespoons vegetable oil
In a bowl, mix the marmalade, soy sauce, lemon juice, ginger, garlic and scallions. Add the shrimp and toss to coat. Lay a slice of prosciutto on a work surface and fold it in half lengthwise. Wrap the prosciutto around the middle third of 1 of the shrimp. Repeat with the remaining shrimp and prosciutto.
In a large skillet, heat the oil until shimmering. Add the shrimp and cook over moderate heat, turning once or twice, until golden and cooked through, about 8 minutes. Transfer to a plate and serve warm or at room temperature.
Make Ahead
The shrimp can be kept at room temperature for up to 2 hours.
Published May 2003 in FOOD & WINE
Notes from Wigs: Rather than fry the shrimp, the hostess cooked it on an outdoor gas grill. Also, it didn't appear to me as though the shrimp had been butterflied. Looked like it had been left whole--with tails still on--before being wrapped and grilled. She also brushed the shrimp with more of the marinade right before grilling.
http://www.foodandwine.com/recipes/prosciutto-wrapped-shrimp-with-orange-marmalade