| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce01 | 4 | servings | |
INGREDIENTS
| 12 | lg | Shrimp; peeled, and |
| Tails left on | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | oz | Cheddar cheese; cut 1 1/4" by 1/4" |
| Pieces | ||
| 2 | oz | Prosciutto; cut 1 1/4" by 1/4" |
| Pieces | ||
| 4 | Sheets Phyllo | |
| Olive oil | ||
| 1 | c | Tomato sauce; heated |
| Chopped parsley; for garnish |
INSTRUCTIONS
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 1/2-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. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2133 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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