Baked, stuffed shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | larges | Shrimp, peeled, tails left |
| On | ||
| Salt and pepper | ||
| 4 | ounces | Cheddar cheese, cut into 1 |
| ¼ | By 1/4-inch pieces | |
| 2 | ounces | Prosciutto, cut into 1 1/4 |
| By 1/4-inch pieces | ||
| 4 | Sheets of phyllo | |
| Olive oil | ||
| 1 | cup | Tomato sauce, heated |
| Chopped parsley, for | ||
| Garnish | ||
Directions
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 ½-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.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2133