Sweetwater prawns with prosciutto in fillo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Olive oil |
| 2 | tablespoons | Minced fresh ginger |
| 2 | Cloves garlic; minced | |
| 2 | teaspoons | Minced fresh rosemary |
| 12 | Thin slices Prosciutto hanm; cut in half lengthwise | |
| 2 | teaspoons | Minced lemon thyme |
| 72 | Sheets Athens or Apollo fillo dough | |
| 5 | tablespoons | Vodka |
| 2¼ | cup | Butter; softened |
| ½ | teaspoon | Ground black pepper |
| 24 | Jumbo sweetwater prawns; peeled and deveined jumbo shrimp may be substituted | |
Directions
INGREDIENTS
In large mixing bowl, combine oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add prawns, toss to coat with marinade. Cover and refrigerate for 3 hours. Remove prawns from marinade and wrap each in Prosciutto.
Butter and layer 3 sheets of fillo per prawn. Cut widthwise into I " wide strips. Wrap fillo around prawns to form natural shape of prawn. Brush outside with butter and refrigerate for one hour. Place fillo-wrapped prawns on cookie sheet and bake in preheated 400"F oven for 8 to 12 minutes or until golden brown. Serves 6 Recipe by: Lisa
Posted to MC-Recipe Digest by MeLizaJane <MeLizaJane@...> on Apr 28, 1998