Weeki Wachee Shrimp

  •  6 garlic cloves
  •  4oz fresh grated Parmesan cheese
  •  Approximately 0.75oz pine nuts
  •  Approximately 1.5 -2.0 oz fresh basil
  •  Approximately 1/3 cup good quality olive oil
  • 1 pound fresh shrimp, at least 21-25 count
  •  1/3 cup mead (may substitute white wine with 1tsp honey)
  •  2-3 sprigs of oregano and thyme
  •  1 bay leaf
  •  1 tbs Herb de Provence
  •  2 tsp hot paprika
  •  2 tsp sweet paprika
  • 1 fresh hot pepper, split lengthwise
  •  1 tsp salt
  • 1 cup water
  • 6 pieces Parma prosciutto, sliced paper thin

Combine the garlic, cheese, pine nuts, basil and oil to make a thick pesto paste; set aside. Clean and devein the shrimp. Combine all the remaining ingredients, except the ham, in a saucepan. Bring the liquid to a simmer. Add the shrimp and poach for 2 minutes. They should be slightly under done, just starting to turn pink. Remove from the heat and place the shrimp in an ice bath to stop the shrimp from cooking. Lay out the prosciutto and smear 1 side with the pesto. Cut the Parma into strips and wrap the shrimps, with the pesto side facing the shrimp. Arrange under the broiler and broil for 1-2 minutes. The ham should get just a little crisp to it. Remove and serve, serves 6.

Weeki Wachee Shrimp-Wicked Good!

Weeki Wachee Shrimp-Wicked Good!

4 responses

26 01 2010

The shrimp sounds great… came over from Cajun Chef Ryan’s blog and I’m glad I did 🙂 Clicked on this post because Weeki Wachee takes me home to Florida!

27 01 2010

Thanks so much! We are so glad you did too! Have you been to Weeki Wachee? Please spread the word if you enjoyed!

17 08 2010
Lee Lotz

This sounds wonderful! – and a great way to use some of the TONS of fresh basil I have outside. However, I don’t have a food scale, so my question is what would the equivilent measurements be for the pine nuts & basil? (I also clicked on this one because of the Weeki Wachee name, as I moved to the area a few months ago…)


17 08 2010

@Lee: Welcome! if you’re going to grab some fresh basil 2 oz is about 2 good handfulls. The pine nuts are about 1/4 to 1/3 of a cup; you can add 1/4 cup and then a little more depending on the taste you’re after. Likewise you can vary the oil amount to change the consistency; to stuff the shrimp I made it a little thicker than usual pesto.

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