Shrimp renato
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Jumbo shrimp; peeled, deveined | |
| ½ | cup | Lemon juice |
| ¼ | pounds | Butter; melted |
| Salt & pepper to taste | ||
| ¼ | teaspoon | Oregano |
| 1 | dash | Accent |
| ¼ | cup | Brandy |
| ¼ | cup | Sweet white wine |
| 12 | slices | Prosciutto Ham; thin, (cut to size of a shrimp) |
| 12 | slices | Mozzarella cheese; thin, (cut to size of a shrimp) |
Directions
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, .