Prosciutto Wrapped Shrimp
Photography by John Nienhuis
After winning a company-wide contest, Bob De Nicola’s recipe was included in a Sodexho cookbook. Here is his award-winning recipe:
Prosciutto Wrapped Shrimp with Tomato Concassé, Micro Shoots and Balsamic Reduction
Marinated Shrimp:
1/3 cup fresh Italian parsley
1/3 cup fresh basil
1/3 cup fresh chives
2 garlic cloves
1 cup olive oil
2 teaspoons kosher salt
1/8 teaspoon ground black pepper
18 large shrimp, peeled and deveined
Balsamic Reduction:
1 cup balsamic vinegar
1 teaspoon brown sugar
Tomato Concassé (relish):
6 Roma tomatoes
1 tablespoon olive oil
1 teaspoon chives, finely chopped
½ garlic clove, minced
Salt and ground black pepper to taste
9 slices of prosciutto, halved
1 cup spring greens or micro shoots
2 tablespoon olive oil
Instructions:
Bring a pan of salted water to a boil over high heat. Add the herbs and garlic for 20 seconds. Drain well and put into a food processor along with the olive oil, salt and pepper; puree until smooth. Place the shrimp in a medium bowl and pour the herb marinade over; toss to coat. Marinate overnight or at least two hours in a cooler.
Combine the balsamic vinegar and sugar in a sauce pan over medium heat; simmer until reduced to a reduced to a syrupy consistency. Set aside.
Bring a pot of water to a boil over high heat. Cut a small “x” in the end of each tomato and carefully lower the tomatoes into the boiling water for 15 to 20 seconds, or until the skins loosen. Remove the tomatoes and place in a bowl of ice water. Pell, core, deseed and dice the tomatoes. Combine the diced tomatoes, olive oil, chives, garlic, salt and pepper in a medium bowl; mix well. Refrigerate until ready to use.
Preheat oven to 350 degrees.
Wrap each marinated shrimp in a half slice of the prosciutto. Place shrimp in a baking pan and cook in oven for 7 to 10 minutes or until lightly browned. Arrange 3 warm shrimp on 2 tablespoons of the tomato concassé on top of some spring greens dressed with olive oil. Drizzle the balsamic reduction over the salad. Makes 6 portions of 3 shrimp each.
Note: To serve as an appetizer, make a little extra herb oil. When the shrimp comes out of the oven, drizzle with herb oil, balsamic reduction and serve. Do not serve with the tomato concassé.
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