Goat cheese and basil-stuffed shrimp wrapped in prosciutto with marinated shaved fennel
print recipe

Ingredients

  • Shrimp with goat cheese, basil and prosciutto

    • 12 large shrimp, about 12 oz, peeled and deveined
    • 3 oz goat cheese, at room temperature
    • 12 large basil leaves
    • 6 large slices prosciutto de Parma (about 1 1/2 oz), cut in half horizontally
    • 1 tablespoon olive oil
  • Marinated shaved fennel

    • 12 large shrimp, about 12 oz, peeled and deveined
    • 3 oz goat cheese, at room temperature
    • 12 large basil leaves
    • 6 large slices prosciutto de Parma (about 1 1/2 oz), cut in half horizontally
    • 1 tablespoon olive oil
    • 2 large fennel bulbs
    • 1 tablespoon lemon juice
    • 3 tablespoons extra-virgin olive oil
    • 1/4 tsp coarse salt

Preparation

Baking Directions:

Shrimp with goat cheese, basil and prosciutto:1. Put some goat cheese in the cavity of each shrimp. Wrap each with a basil leaf to hold the goat cheese in place, making sure that the leaf slightly overlaps the end of the shrimp. Wrap the entire shrimp with a piece of prosciutto.2. Heat 1 teaspoon of the oil in a heavy-bottomed nonstick pan. Add the shrimp with the prosciutto's seam facing down, and cook, turning, until the prosciutto is fused around the shrimp and crispy all over, 3 to 4 minutes.  3. Transfer to paper towels to drain. Repeat, adding more oil as necessary.Marinated shaved fennel:1. Cut fennel bulbs in half lengthwise. Slice very thin on a Japanese mandolin.2. Assemble marinade in a bowl, whisk to combine.3. Add fennel to the bowl and mix well with marinade.

Recipe tags

Easy American

More recipes