Baked, stuffed shrimp

Yield: 4 servings

Measure Ingredient
10 larges Shrimp, peeled, tails left
\N \N On
\N \N Salt and pepper
4 ounces Cheddar cheese, cut into 1
¼ \N By 1/4-inch pieces
2 ounces Prosciutto, cut into 1 1/4
\N \N By 1/4-inch pieces
4 \N Sheets of phyllo
\N \N Olive oil
1 cup Tomato sauce, heated
\N \N Chopped parsley, for
\N \N 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 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


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