Last week, we spent some time with my family in Seattle. We did some sightseeing, some shopping and ate some amazing food. You think my cooking is good. You should try some of my father's cooking. So of course I brought some of those recipes home. Dad, if your reading let me know if I got it right.
This recipe was one of my favorites. Make sure you make extra sauce, it doubles as a great veggie dip.
The beauty of this dish, is it is so versitale. You could use a pepper jack cheese, and wrap the shrimp with bacon instead of proscuitto. You could use a slice of roma tomato, wrap it with proscuitto and top with mozzeralla cheese and fresh basil.
1 lb Colassial Shrimp (peeled (tail off), cleaned, deveined)
4 oz of sliced Prosciutto
1/4 lb sliced Provolone Cheese
1/4 lb sliced Smoked Gouda Cheese
1 cup Mayonnaise
1 6 oz container of plain yogurt
15 cloves garlic minced (fresh not jarred)
1/2 tsp lemon juice
Take a piece of shrimp, top with a thin slice of gouda cheese. Wrap with a slice of prosciutto, and top with a slice of provolone cheese. Repeat this process for all of the shrimp.
Once all of the shrimp are assembled, back @ 400* for 10 min.
While the shrimp are cooking. Add mayonnaise, yogurt, garlic and lemon juice in a food processor. Chop until completely blended. Serve over cooked shrimp.
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