Shrimp Wrapped In Prosciutto Recipe
Ingredients
| Fennel seeds | 1 Teaspoon | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Fennel | 3 3/4 Cup (16 tbs), diced | |
| Shallots | 1/4 Cup (16 tbs), thinly sliced | |
| Olive oil | 2 Teaspoon | |
| Bay Leaf | 1 | |
| Ground black pepper | 1 To taste | |
| 6 shelled and deveined medium shrimp | ||
| Prosciutto | 1 Ounce, thinly sliced | |
| 1 tablespoon Pernod | ||
| Salt | To Taste | |
Directions
1. In small bowl, combine fennel seeds with 1 tablespoon of the white wine; set aside.
2. Preheat oven to 350°F. In medium saucepan with heatproof handle, combine fennel, shallots, olive oil, and bay leaf; place over medium heat. Add 2 cups water, remaining wine, salt, and pepper. Bring mixture to a boil; remove from heat. Cover and bake 35 minutes.
3. While fennel mixture is baking, prepare shrimp: Wrap each shrimp in one-sixth of the prosciutto and thread 3 pieces to a skewer. Arrange skewers on a platter; sprinkle evenly with Pernod and soaked fennel seeds. Grind fresh pepper over skewers and set aside 10 minutes.
4. Remove fennel mixture from oven; place saucepan over medium heat. Cook, uncovered, until liquid evaporates.
5. Grill or broil shrimp skewers 3 to 4 minutes, or until shrimp are opaque and prosciutto is crisp. Arrange fennel mixture evenly on each of 2 plates; top each with a shrimp skewer.
2. Preheat oven to 350°F. In medium saucepan with heatproof handle, combine fennel, shallots, olive oil, and bay leaf; place over medium heat. Add 2 cups water, remaining wine, salt, and pepper. Bring mixture to a boil; remove from heat. Cover and bake 35 minutes.
3. While fennel mixture is baking, prepare shrimp: Wrap each shrimp in one-sixth of the prosciutto and thread 3 pieces to a skewer. Arrange skewers on a platter; sprinkle evenly with Pernod and soaked fennel seeds. Grind fresh pepper over skewers and set aside 10 minutes.
4. Remove fennel mixture from oven; place saucepan over medium heat. Cook, uncovered, until liquid evaporates.
5. Grill or broil shrimp skewers 3 to 4 minutes, or until shrimp are opaque and prosciutto is crisp. Arrange fennel mixture evenly on each of 2 plates; top each with a shrimp skewer.
Chef
