A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Jumbo Shrimp Wrapped With Arugula And Prosciutto
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- #108820
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
18 cooked jumbo shrimp, defrosted
1 lemon, zested and juiced
1 clove garlic, finely chopped
coarse salt and pepper
2 tablespoons olive oil
2 cups trimmed arugula leaves
9 slices prosciutto
18 grape tomatoes
directions
Place shrimp in shallow dish and add next 6 ingredients. Toss to coat shrimp evenly. Arrange arugula in piles of 2-3 leaves, working with 6 piles at a time. Pile up 3 slices of prosciutto and cut in half across.
To assemble the shrimp, place 1 shrimp on each pile of 2-3 arugula leaves then wrap the leaves up with the shrimp using the prosciutto. Assemble 6 pieces at a time, like an assembly line.
Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure with a pick. Arrange on a platter. Place a small empty bowl near the shrimp platter to collect the tails and picks.
added by
sgre52160
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 17, 2010
These make a wonderful presentation! The directions say to add the "next 6 ingredients" to the shrimp but I don't believe that means to include the arugula (I think it must be including the shrimp and counting the salt and pepper separately). You definitely need large shrimp or skewering the tomato in the middle will be difficult. Great for a party!