Shrimp and Asparagus in Blankets Recipe
Ingredients
| 1 cup Atkins Quick Quisine Bake Mix | ||
| Unsalted butter | 4 Tablespoon, cooled | |
| Water | 1/4 Cup (16 tbs) | |
| 10 thin asparagus spears, ends trimmed | ||
| Shrimp | 20 Large, deveined | |
| 5 paper-thin prosciutto slices, cut crosswise into 20 strips | ||
| 2/3 cup no-sugar-added tomato sauce, warmed | ||
Directions
1. Combine bake mix, butter, and water in a medium bowl, stirring until the dough comes together. Transfer dough and loose flour onto a board or counter and knead until blended. Wrap in plastic wrap and refrigerate about 30 minutes.
2. Heat oven to 375°F.
3. Cut asparagus spears into 2 pieces that are as long as shrimp; discard any leftover pieces. Wrap 1 prosciutto strip around 1 asparagus piece and 1 shrimp; set aside and repeat with remaining prosciutto, asparagus, and shrimp.
4. Cut dough into 20 equal pieces. Roll each piece into a 3-inch circle. Set prosciutto bundles onto circles and roll up (shrimp and asparagus will stick out), pressing seam gently. Set, seam-side down, on a baking sheet. Bake until asparagus is tender, shrimp is pink, and dough is golden and puffed, about 20 minutes. Serve with the tomato sauce.
2. Heat oven to 375°F.
3. Cut asparagus spears into 2 pieces that are as long as shrimp; discard any leftover pieces. Wrap 1 prosciutto strip around 1 asparagus piece and 1 shrimp; set aside and repeat with remaining prosciutto, asparagus, and shrimp.
4. Cut dough into 20 equal pieces. Roll each piece into a 3-inch circle. Set prosciutto bundles onto circles and roll up (shrimp and asparagus will stick out), pressing seam gently. Set, seam-side down, on a baking sheet. Bake until asparagus is tender, shrimp is pink, and dough is golden and puffed, about 20 minutes. Serve with the tomato sauce.
Chef
