Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad
Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad might be a good recipe to expand your main course collection. For $7.66 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 516 calories, 42g of protein, and 19g of fat each. If you have dijon mustard, water, lime juice, and a few other ingredients on hand, you can make it. This recipe is liked by 8 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and pescatarian diet. It is brought to you by My Recipes. Overall, this recipe earns a great spoonacular score of 91%. If you like this recipe, you might also like recipes such as Artichoke, Fennel, and Crispy Prosciutto Salad, Prosciutto-Wrapped Shrimp with Arugula Salad, and Prosciutto-Wrapped Shrimp with Arugula Salad for Two.
Servings: 4
Ingredients:
8 medium artichokes (about 8 ounces each)
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons butter
1 tablespoon large capers
1 cup grape or cherry tomatoes, halved
1 1/2 teaspoons Dijon mustard
1 tablespoon extravirgin olive oil
1 cup thinly sliced fennel bulb
2 tablespoons thinly sliced fresh basil
1 garlic clove, minced
2 garlic cloves, minced
1/2 teaspoon hot sauce (such as Tabasco)
1 pound jumbo shrimp, peeled and deveined
1/3 cup fresh lemon juice
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
1 tablespoon fresh lime juice
1 teaspoon paprika
3 ounces very thin slices prosciutto
1/2 cup thinly sliced bottled roasted red bell peppers
1/4 teaspoon sugar
4 cups water
1 teaspoon Worcestershire sauce
Equipment:
whisk
dutch oven
bowl
sauce pan
broiler
broiler pan
oven
frying pan
Cooking instruction summary:
To prepare dressing, combine first 8 ingredients, stirring with a whisk; set aside. To prepare salad, combine water and 1/3 cup lemon juice in a Dutch oven. Cut off stem of each artichoke to within 1/2 inch of base; peel stem. Cut 1 inch off tops of artichokes. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut artichokes lengthwise into quarters; place in lemon water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain and plunge into cold water. Drain well. Remove fuzzy thistles from bottoms with a spoon. Combine artichokes, fennel, and next 4 ingredients (fennel through capers) in a large bowl. Drizzle dressing over salad; toss gently to coat. Set aside. To prepare shrimp, melt butter in a small saucepan over low heat. Add 2 garlic cloves; cook 1 minute, stirring frequently. Add rind and next 4 ingredients (rind through hot sauce), stirring with a whisk. Preheat broiler. Cut prosciutto slices lengthwise into 1/2-inch strips. Wrap prosciutto strips around shrimp. Arrange shrimp on a broiler pan coated with cooking spray. Brush shrimp with half of butter mixture; broil 3 minutes. Remove pan from oven. Turn shrimp; brush with remaining butter mixture. Broil an additional 3 minutes or until shrimp are done. Arrange 1 1/2 cups salad on each of 4 plates. Top each serving with about 4 ounces prosciutto-wrapped shrimp.
Step by step:
1. To prepare dressing, combine first 8 ingredients, stirring with a whisk; set aside.
2. To prepare salad, combine water and 1/3 cup lemon juice in a Dutch oven.
3. Cut off stem of each artichoke to within 1/2 inch of base; peel stem.
4. Cut 1 inch off tops of artichokes.
5. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom.
6. Cut artichokes lengthwise into quarters; place in lemon water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender.
7. Drain and plunge into cold water.
8. Drain well.
9. Remove fuzzy thistles from bottoms with a spoon.
10. Combine artichokes, fennel, and next 4 ingredients (fennel through capers) in a large bowl.
11. Drizzle dressing over salad; toss gently to coat. Set aside.
12. To prepare shrimp, melt butter in a small saucepan over low heat.
13. Add 2 garlic cloves; cook 1 minute, stirring frequently.
14. Add rind and next 4 ingredients (rind through hot sauce), stirring with a whisk.
15. Preheat broiler.
16. Cut prosciutto slices lengthwise into 1/2-inch strips. Wrap prosciutto strips around shrimp. Arrange shrimp on a broiler pan coated with cooking spray.
17. Brush shrimp with half of butter mixture; broil 3 minutes.
18. Remove pan from oven. Turn shrimp; brush with remaining butter mixture. Broil an additional 3 minutes or until shrimp are done.
19. Arrange 1 1/2 cups salad on each of 4 plates. Top each serving with about 4 ounces prosciutto-wrapped shrimp.
Nutrition Information:
covered percent of daily need
