| Chef2Chef Recipe Club - Volume 1 Number 027 - October 23, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Greetings Recipe Club. I hope you are having a great day! The following recipe is one of our favorite shrimp recipes. You can pass these around at a party, serve them as an appetizer or an entrée. And the leftover sauce, which is quite like a homemade mayonnaise is fantastic on a ham sandwich the next day! I also will give you a recipe for Bananas Foster. It's quick and easy to make and the Kids love to watch you make it, especially the flaming part. Bon Appetit, Chef David Nelson ----------------------------------------------------------------------- BASIL SHRIMP WRAPPED WITH DUCK PROSCIUTTO Serves 2 Preparation: 10 Cook :10 Stand :30 Total :50 Pass them around at your next party or just serve them for a romantic appetizer for two! 20 each medium shrimp, peeled leaving the tail on 1 tablespoon olive oil 1 teaspoon garlic, minced 1/8 teaspoon peppercorns, cracked 6 each basil, leaves, fresh 2 ounces prosciutto, sliced very thin, 7-8 slices 4 bamboo skewers, soaked The Sauce 1/8 cup red wine vinegar 1 tablespoon Dijon mustard 2 teaspoons garlic, fresh minced 1 teaspoon basil, fresh leaves, chopped 1/2 cup olive oil Toss the peeled shrimp in the olive oil, peppercorns and garlic and allow to marinate for 30 minutes at room temperature. Meanwhile slice your prosciutto into lengths that will wrap around the shrimp. If the basil leaves you have are very large, cut them into 3-4 strips each. Soak the skewer for a good 30 minutes as well. Place the prosciutto slices on a clean working surface. Top with a slice with a piece of basil and then put the shrimp on top and roll them up. Thread them on the soaked skewer and repeat until done. Fire up the grill to a medium heat. Combine the vinegar, mustard, basil and garlic in your blender and pulse a few times. Turn on high and slowly add the oil until it is blended well. It should be thick like a mayonnaise. Season with salt and pepper if desired. Any leftover sauce should be refrigerated in a glass jar with a tight fitting lid. Place the skewer on the grill for a few minutes turning often. BE CAREFUL as the prosciutto will flame up. Cook until just done, about 5 minutes. Serve with the dipping sauce on the side. NOTE: If you are using large shrimp, cook them on the grill to crisp the prosciutto and finish them in a 350 degree oven for about 4 minutes until firm. This way your prosciutto will not dry out or burn. Source: David Nelson Date Published: 1997 (C) BANANAS FOSTER Serves 4 Preparation :05 Cook :12 Stand :00 Total :17 3 tablespoons butter 1 cups brown sugar 1/2 ounce Rum, preferably a spiced dark rum 1 pinch allspice 1 orange, juiced 1 banana, sliced Melt the butter slowly, add the sugar and melt over low heat until the mixture is thick and bubbly, stirring with a wooden spoon or a whisk. Add the rum CAREFULLYand flame. When the flame dies, add the allspice and orange juice. Blend in the pan until well mixed. The consistency should be syrup like. Add the bananas and heat for 1 minutes. Ladle the sauce onto bowls of a fine French vanilla ice cream. Shopping List 20 each medium shrimp olive oil Fresh garlic peppercorns Fresh basil leaves 2 ounces prosciutto, sliced very thin 4 bamboo skewers, soaked Red wine vinegar Dijon mustard butter brown sugar Rum allspice 1 orange 1 banana French Vanilla Ice Cream ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- ----------------------------------------------------------------------- |