Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad

Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Suitable for a dinner party, most of this recipe can be made ahead and finished quickly by cooking the shrimp at the last minute. Paper-thin prosciutto wraps easily around the shrimp.
3

Good, solid recipe

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 384
Caloriesfromfat 29 %
Fat 12.5 g
Satfat 4.3 g
Monofat 5.1 g
Polyfat 1.9 g
Protein 37.7 g
Carbohydrate 36.1 g
Fiber 6.5 g
Cholesterol 196 mg
Iron 7.2 mg
Sodium 975 mg
Calcium 207 mg

Ingredients

Dressing:
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon extravirgin olive oil
1 teaspoon paprika
1/4 teaspoon sugar
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
Salad:
4 cups water
1/3 cup fresh lemon juice
8 medium artichokes (about 8 ounces each)
1 cup thinly sliced fennel bulb
1 cup grape or cherry tomatoes, halved
1/2 cup thinly sliced bottled roasted red bell peppers
2 tablespoons thinly sliced fresh basil
1 tablespoon large capers
Shrimp:
1 1/2 tablespoons butter
2 garlic cloves, minced
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (such as Tabasco)
3 ounces very thin slices prosciutto
1 pound jumbo shrimp, peeled and deveined
Cooking spray

Preparation

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.

Note:

Bruce Aidells,

November 2003
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