Ingredients for Shrimp And Prosciutto In Phyllo
- Olive Oil
- Fresh Ginger
- Garlic Cloves
- Fresh Rosemary
- Lemon Thyme
- 2 tablespoons vodka
- Fresh Ground Black Pepper
- 1 pound shrimp (peeled and deveined)
- Prosciutto Ham
- Phyllo Dough
- Melted butter, for brushing
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How to Make Shrimp And Prosciutto In Phyllo
- In a large mixing bowl, whisk together 2 tablespoons olive oil, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 2 tablespoons vodka, and 1/2 teaspoon black pepper.
- Add 1 pound shrimp (peeled and deveined), tossing gently to coat completely with the marinade.
- Cover and refrigerate for at least 3 hours, or preferably overnight.
- Remove shrimp from the marinade and pat dry with paper towels. Wrap each shrimp with 1 slice of prosciutto.
- Lightly brush 3 sheets of phyllo dough with melted butter. Layer the sheets, then cut into 1-inch wide strips.
- Wrap each prosciutto-wrapped shrimp with a phyllo strip, shaping it to fit the shrimp naturally. Tuck and seal the ends.
- Brush the outside of each phyllo-wrapped shrimp with melted butter.
- Refrigerate for 1 hour to allow the phyllo to set.
- Place phyllo-wrapped shrimp on a baking sheet lined with parchment paper. Bake in a preheated 350°F (175°C) oven for 8-10 minutes, or until golden brown and crispy.
- Serve immediately with your favorite dipping sauce (e.g., lemon aioli, cocktail sauce).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
8g
Carbs
1g
