Baked, Stuffed Shrimp Recipe - Cooking Index
Baked, Stuffed Shrimp Recipe - Cooking Index
| 12 lbs | 5448g / 192oz | Shrimp - peeled, and (large) |
| Tails left on | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 oz | 113g | Cheddar cheese - cut 1 1/4" by 1/4" |
| 2 oz | 56g | Prosciutto - cut 1 1/4" by 1/4" |
| 4 sheets | Phyllo | |
| Olive oil | ||
| 1 cup | 237ml | Tomato sauce - heated |
| Chopped parsley - for garnish |
Preheat oven to 350 degrees. Butterfly shrimp; split them down the middle of their backs to open them up. Season each shrimp with salt and pepper. Stuff each shrimp with a piece of cheese and a piece of proscuitto. Gently fold shrimp around stuffing.
Roll up phyllo; using a sharp knife, cut into 1/2-inch thick pieces. Carefully unfold phyllo into long, thin strips. Wrap each shrimp in 6 to 8 strips of phyllo and transfer to a baking tray; drizzle with olive oil. Bake 12 minutes until crispy. To serve, spread a little tomato sauce on 4 plates, top with 3 shrimp and sprinkle with parsley.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2133 broadcast 04-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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