SHRIMP WRAPPED IN PROSCIUTTO WITH CURRY VINAIGRETTE

Shrimp Wrapped In Prosciutto With Curry Vinaigrette image

Provided by Molly O'Neill

Time 25m

Yield Forty-two shrimp

Number Of Ingredients 10

Previous Next

Ingredients

1 cup chicken broth, homemade or low-sodium canned
1 teaspoon curry powder
10 shallots, peeled and minced
2 tablespoons white peppercorns, cracked
6 teaspoons white-wine vinegar
2 tablespoons olive oil
42 thin slices prosciutto, chilled
42 large shrimp, peeled and deveined, tail intact
2 tablespoons all-purpose flour
1 tablespoon freshly ground white pepper

Steps:

Combine the chicken broth, curry powder, shallots and peppercorns in a small saucepan. Simmer over medium-high heat until reduced by half, about 10 minutes. Strain into a medium-size glass or ceramic bowl. For the vinaigrette, whisk in the vinegar and 4 teaspoons of the olive oil. Set aside.
Preheat the oven to 350 degrees. Wrap 1 slice of prosciutto tightly around each shrimp. Trim. Combine the flour and white pepper. Dust the shrimp with the pepper mixture. Heat the remaining olive oil in a large saute pan over high heat. Working in batches, add the shrimp and cook until golden, about 2 minutes on each side. Transfer cooked shrimp to a baking sheet.
Bake shrimp until opaque, about 3 minutes. Brush with vinaigrette. Serve.

Nutrition Facts : @context http, Calories 853, UnsaturatedFat 21 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 13 grams, Protein 76 grams, SaturatedFat 7 grams, Sodium 5285 milligrams, Sugar 25 grams, TransFat 0 grams