Shrimp Wrapped with Prosciutto You Have To Try

Wednesday, February 3, 2016

Shrimp Wrapped with Prosciutto

"An adventurous dish of fried polenta cakes, shrimp wrapped in prosciutto and a hazelnut liquor sauce! It is as stunning to look as it is to devour."

Ingredients :

2 cups water
1 tablespoon butter
salt and pepper to flavor
half cup polenta
6 ounces mascarpone cheese
2 tablespoons olive oil
6 huge shrimp - peeled and deveined
1 half cups finely chopped toasted hazelnuts
6 (half ounce) slices prosciutto
2 fluid oz. Hazelnut liqueur
2/three cup heavy cream
4 inexperienced onions, with tops flared

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

In a medium-length pot convey water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, about eight minutes.
When the polenta has thickened, gently combination mascarpone cheese into it. Remove the pan from warmth. Spread polenta-cheese combination to a 2-inch thickness on an oil-coated floor. When cool, reduce a disk using a ingesting glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be organized in advance).
Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them heat.
Pour hazelnut liquor into any other skillet (or the same skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is warm (but properly under the boiling factor), cautiously flambe (with the aid of touching the edge of the pan with the flame of a match or taper). Be careful and stand lower back while cooking with open flame! When flames die down, upload cream and last hazelnuts. Lower heat and hold cooking until aggregate thickens.
To collect, region a polenta disk inside the center of a serving dish. Arrange shrimp across the plate. Drizzle sauce combination on pinnacle. Garnish with green onions.

Notes :

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