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Thursday, June 13, 2024

Recipe: Prociutto-wrapped Shrimp from Yanni’s Too

Bestie-winning chef Marc Yanni whips up an easy-to-make appetizer.

Jumbo peeled & deveined shrimp
Prosciutto di Parma, thinly sliced
Fresh baby spinach
Fresh chopped garlic
Lemon juice
Pecorino Romano cheese, thinly sliced
Extra virgin olive oil
Salt and pepper
Red pepper flakes (optional)

• Toss your shrimp in extra virgin olive oil, garlic, salt and pepper. Wrap a slice of your Prosciutto around your seasoned shrimp. We use four jumbo shrimp for an appetizer, but make as many as your heart tells you is right! Get your sauté pan hot with a little olive oil and sear your wrapped shrimp on both sides until the Prosciutto is lightly crisp and the shrimp are pink, just a couple minutes on each side.

• Next, heat a sauté pan with olive oil and fresh garlic (add some red pepper flakes if you like some spice!). Add about two cups of fresh baby spinach to the pan—it will cook way down, so add more than you think you need. Once the spinach starts to wilt, add a squeeze of fresh lemon juice and the Romano cheese. When the cheese is melted, remove. Place the wrapped shrimp on a bed of the cooked spinach, top with melted cheese, and serve.

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