Prosciutto-wrapped shrimp with Marsala glaze

According to the original recipe I picked up in Food & Wine, these shrimp were supposed to be grilled. I improvised and broiled them instead, and the result was still pretty good. I mean, c’mon. There’s crispy prosciutto involved. Need I say more?

Prosciutto-wrapped shrimp with Marsala glaze

Ingredients:

1 1/2 cups dry Marsala
1 1/2 tablespoons balsamic vinegar
Nonstick vegetable oil spray
About 10 prosciutto slices, cut length in half
15 large uncooked shrimp, peeled
1 tablespoon chopped fresh thyme

1. Boil first 2 ingredients in saucepan until reduced to 3/4 cup, about 15 minutes. Cool glaze 15 minutes.

2. Spray a baking sheet with nonstick spray. Place one prosciutto strip on work surface. Dip 1 shrimp into glaze, place at one end of strip. Sprinkle with thyme and wrap prosciutto around shrimp. Dip into glaze and place on platter. Repeat with remaining prosciutto, shrimp, and thyme and glaze as needed. Broil shrimp in oven for 2 minutes, turn shrimp over, and brush with glaze again. Broil about 3 minutes longer.

4 Responses

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  2. Hi, I’m pungeepypy from OKP. What kind of lentils do you use? Urad?

  3. You mean for the lentil salad a couple of posts above? I used beluga lentils but urad would definitely work as well.

  4. shrimp = kicked butt. stroganoff = kicked butt too.

    but if they got in a bar fight with one another, i’d guess that the shrimp’d win.

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