Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 uncooked jumbo shrimp, peeled, de-veined
- ½ cup dry white wine
- ⅓ cup olive oil
- 2 garlic cloves, minced
- ¼ teaspoon dried crushed red pepper
- 3 thin prosciutto slices, each slice cut lengthwise in half, then crosswise in half
- 2 tablespoons minced Italian parsley
- lemon wedges
Directions
Combine shrimp, wine, oil, garlic and crushed pepper in bowl; Toss to coat.
Let stand at room temperature 1 hour.
Preheat Broiler.
Drain shrimp, reserving marinade.
Wrap 1 prosciutto strip around each shrimp.
Arrange 3 shrimp in each of 4 shallow broiler-proof dishes, tucking ends of prosciutto strips under shrimp.
Drizzle 1 tablespoon marinade over shrimp in each dish.
Broil shrimp about 6 inches from heat source until prosciutto begins to crisp and shrimp are cooked through; Watch closely to avoid burning, about 6 minutes.
Sprinkle with parsley. Serve with lemon wedges.
Category:World Recipes
Category:Superbowl Recipes
Category:Shrimp Recipes
Category:Prosciutto Recipes
Category:Seafood Appetizer Recipes