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Sweetwater Prawns with Prosciutto in Fillo

  • 6servings

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Source: www.chef2chef.netReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, D
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 sheets Athens® or Apollo® Fillo Dough

  2. 5 Tbsp. olive oil

  3. 2 Tbsp. fresh ginger, minced

  4. 2 cloves garlic, minced

  5. 2 teaspoons fresh Rosemary, minced

  6. 2 teaspoons lemon thyme, minced

  7. 5 Tbsp. vodka

  8. 1/2 teaspoon ground black pepper

  9. 24 jumbo sweetwater prawns, peeled and deveined

  10. (Jumbo shrimp may be substituted)

  11. 12 thin slices prosciutto, cut in half lengthwise

  12. 1 cup butter,

Instructions Jump to Ingredients ↑

  1. In large mixing bowl, combine oil, ginger, garlic, Rosemary, thyme, vodka and pepper. Add prawns, toss to coat with marinade. Cover and refrigerate for 3 hours.

  2. Remove prawns from marinade and wrap each in Prosciutto. Layer 4 sheets of fillo, brushing each sheet with melted butter. Cut lengthwise into 12 strips. Repeat this layering with remaining 4 fillo sheets. Using 1 fillo strip per prawn, wrap fillo around prawns to conform to natural shape of prawn. Brush outside with butter and refrigerate one hour.

  3. Place fillo-wrapped prawns on cookie sheet and bake in preheated 400°F oven for 8-12 minutes or until golden brown.

  4. Serve hot with Southwestern-style relish such as Tomato-Papaya Relish, below

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