Shrimp Wrapped with Prosciutto Best Family Recipes

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Shrimp Wrapped with Prosciutto

"An adventurous dish of fried polenta cakes, shrimp wrapped in prosciutto and a hazelnut liquor sauce! It is as beautiful to look as it's miles to devour."

Ingredients :

2 cups water
1 tablespoon butter
salt and pepper to taste
1/2 cup polenta
6 oz mascarpone cheese
2 tablespoons olive oil
6 huge shrimp - peeled and deveined
1 half of cups finely chopped toasted hazelnuts
6 (1/2 ounce) slices prosciutto
2 fluid ounces hazelnut liqueur
2/3 cup heavy cream
four green onions, with tops flared

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

In a medium-length pot deliver water to a boil. Add butter, salt, and pepper. Mix in dry polenta and allow cook until thickened, approximately eight mins.
When the polenta has thickened, gently mixture mascarpone cheese into it. Remove the pan from warmness. Spread polenta-cheese mixture to a 2-inch thickness on an oil-lined surface. When cool, cut a disk using a ingesting glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set apart. (Can be organized earlier).
Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp cautiously in final olive oil. Remove shrimp from the pan and maintain them heat.
Pour hazelnut liquor into any other skillet (or the identical skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is warm (but properly underneath the boiling point), carefully flambe (with the aid of touching the threshold of the pan with the flame of a suit or taper). Be cautious and stand lower back whilst cooking with open flame! When flames die down, add cream and ultimate hazelnuts. Lower heat and hold cooking till mixture thickens.
To collect, place a polenta disk inside the middle of a serving dish. Arrange shrimp across the plate. Drizzle sauce combination on pinnacle. Garnish with green onions.

Notes :

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