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Recipes
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Ingredients
- 16 peeled/deveined jumbo shrimp, tails on (about 1 lb)
- 8 slices prosciutto
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ cup extra-virgin olive oil
- ¼ cup quick-mixing flour
- 16 toothpicks
Steps
- Thaw shrimp if needed. Halve prosciutto slices lengthwise and arrange on work surface. Season shrimp with salt and pepper; place 1 shrimp on bottom of each prosciutto slice, then wrap prosciutto evenly around shrimp and secure with toothpicks (wash hands).
- Heat oil in large sauté pan on medium-high 4–5 minutes. Place flour in shallow bowl and dredge shrimp in flour (shaking off excess). Add shrimp to pan and cook 2–3 minutes on each side until coating is golden and shrimp are opaque; serve.
Other Preparation Methods
- Broil: Preheat oven to broil on HIGH. Combine 5 tablespoons softened, unsalted butter with 2 tablespoons each garlic and ginger stir-in pastes; use to coat 16 peeled/deveined jumbo shrimp, tails on (about 1 lb). Arrange shrimp in single layer on baking sheet (wash hands); broil 2–3 minutes until shrimp turn pink and opaque.
- Fry: Preheat 4 cups oil to 375°F. Combine 2 cups breadcrumbs, 1 cup shredded coconut, and 1 teaspoon salt in shallow dish. Dip 16 peeled/deveined jumbo shrimp, tails on (about 1 lb) into 1 cup egg substitute, letting excess drip off, then into breadcrumb mixture, pressing with fingers to adhere (wash hands). Add shrimp to oil in batches; cook 1–1 ½ minutes until crusts are golden and shrimp are opaque.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.
Amount per 1⁄16 recipe serving: Calories 70, Total Fat 5g, Sat Fat 1.5g, Trans Fat 0g, Chol 35mg, Sodium 440mg, Total Carb 1g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 5g, Vitamin D 0%, Calc 0%, Iron 0%, Potassium 0%