| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 5 |
tb |
Olive oil |
| 2 |
tb |
Minced fresh ginger |
| 2 |
|
Cloves garlic; minced |
| 2 |
ts |
Minced fresh rosemary |
| 12 |
|
Thin slices Prosciutto hanm; cut in half lengthwise |
| 2 |
ts |
Minced lemon thyme |
| 72 |
|
Sheets Athens or Apollo fillo dough |
| 5 |
tb |
Vodka |
| 2 1/4 |
c |
Butter; softened |
| 1/2 |
ts |
Ground black pepper |
| 24 |
|
Jumbo sweetwater prawns; peeled and deveined jumbo shrimp may be substituted |
INSTRUCTIONS
INGREDIENTS
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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