Friday, July 10, 2009

Drunken Shrimp

8 jumbo shrimp
8 thin slices of prosciutto
1/4 cup of flour
4 tbsp olive oil
2 tbsp butter
8 button mushrooms, sliced
1/4 cup of brandy

1/4 cup clam juice
1 tsp Dijon mustard

2 tbsp fresh basil, chopped
salt and pepper to taste

Peel and devein shrimp. Wrap each shrimp in a thin slice of prosciutto, lightly dredge in flour and set aside.
Saute mushrooms in 2 tbsp of olive oil for five minutes, remove from pan and set aside. Heat 2 tbsp olive oil on medium heat. Add shrimp and cook until red, roughly two minutes on each side. Once cooked, remove the pan from heat and add brandy, ( if you add the brandy while the pan is on the heat it will flame up momentarily). Evaporate the brandy and add mushrooms, mustard, clam juice, basil and salt and pepper to taste ( note that the prosciutto and clam juice are both fairly salty, so go easy on the salt). Saute together for a few minutes.

Serves 2.

* this dish can be used as an appetizer as well.

No comments:

Post a Comment