| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 12 | tb | Goat cheese |
| 1 | ts | Chopped fresh parsley |
| 1 | ts | Chopped fresh tarragon |
| 1 | ts | Chopped fresh chervil |
| 1 | ts | Chopped fresh oregano |
| 2 | ts | Minced garlic |
| Salt and pepper | ||
| 12 | lg | Shrimp; peeled, tail-on and butterflied |
| 12 | Thin slices of proscuitto | |
| 2 | tb | Olive oil |
| Drizzle of white truffle oil |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA40 In a mixing bowl, blend the cheese, herbs and garlic together. Season the mixture with salt and pepper. Season the shrimp with salt and pepper. Press one tablespoon of the filling in the cavity of each shrimp. Wrap each shrimp tightly with one piece of proscuitto. In a saute pan heat the olive oil. When the oil is hot, add the stuffed shrimp and sear for 2 to 3 minutes on each side, or until the shrimp turn pink and their tails curl in towards their body. Remove from the pan and place on a large plate. Drizzle the shrimp with truffle oil. Garnish with parsley. Yield: 12 stuffed shrimp Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998
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