Sweetwater Prawns With Prosciutto In Fillo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 6 | Servings | |
INGREDIENTS
| 5 | T | Olive oil |
| 2 | T | Minced fresh ginger |
| 2 | Cloves garlic, minced | |
| 2 | t | Minced fresh rosemary |
| 12 | Thin slices Prosciutto hanm | |
| cut in half lengthwise | ||
| 2 | t | Minced lemon thyme |
| 72 | Sheets Athens or Apollo | |
| fillo dough | ||
| 5 | T | Vodka |
| 2 1/4 | c | Butter, softened |
| 1/2 | t | Ground black pepper |
| 24 | Jumbo sweetwater prawns | |
| peeled and deveined jumbo | ||
| shrimp may be substituted |
INSTRUCTIONS
In large mixing bowl, combine oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add prawns, toss to coat with marinade. Cover and refrigerate for 3 hours. Remove prawns from marinade and wrap each in Prosciutto. Butter and layer 3 sheets of fillo per prawn. Cut widthwise into I " wide strips. Wrap fillo around prawns to form natural shape of prawn. Brush outside with butter and refrigerate for one hour. Place fillo-wrapped prawns on cookie sheet and bake in preheated 400"F oven for 8 to 12 minutes or until golden brown. Serves 6 Recipe by: Lisa Posted to MC-Recipe Digest by MeLizaJane <MeLizaJane@aol.com> on Apr 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 745
Calories From Fat: 707
Total Fat: 80.4g
Cholesterol: 190.6mg
Sodium: 44.2mg
Potassium: 43.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.7g