| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Baltimore |
Seafood |
4 |
Servings |
INGREDIENTS
| 12 |
|
Jumbo shrimp; peeled, deveined |
| 1/2 |
c |
Lemon juice |
| 1/4 |
lb |
Butter; melted |
|
|
Salt & pepper to taste |
| 1/4 |
ts |
Oregano |
| 1 |
ds |
Accent |
| 1/4 |
c |
Brandy |
| 1/4 |
c |
Sweet white wine |
| 12 |
sl |
Prosciutto Ham; thin, (cut to size of a shrimp) |
| 12 |
sl |
Mozzarella cheese; thin, (cut to size of a shrimp) |
INSTRUCTIONS
1. Remove shell from shrimp, leaving on tail.De vein & slice the underside
lengthwise almost to the vein. Leaving the `hinge' intact, spread shrimp
open & flatten to form a butterfly shape. Place the butterflied shrimp in a
broiler pan.
2. Mix together the lemon juice & melted butter & pour over the shrimp.
Season with pepper, salt, oregano & Accent. Broil shrimp on both sides
until they are light brown & crisp. Remove from broiler.
3. Combine brandy and wine. Place a piece of ham & a piece of cheese over
each shrimp. Pour the brandy/wine mixture over the shrimp. Return to the
broiler until the cheese is melted. Serve.
SABATINO'S
FAWN STREET, BALTIMORE.
WINE: BOLLA SOAVE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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