Shrimp with
Prosciutto
Submitted
by: Barbiel |
1 tablespoon butter or margarine
1 tablespoon olive or vegetable oil
1 1/2teaspoons chopped fresh parsley
1 flat anchovy fillet in oil, finely chopped
1 garlic clove, finely chopped |
8 uncooked jumbo shrimp in shells
4 thin slices prosciutto
(or fully cooked Virginia ham, cut in half)
1/4 cup dry white wine
1 tablespoon lemon juice |
|
Heat oven to 375ºF. Heat butter and
oil in square baking dish, 9x9x2 inches, in oven until butter is
melted. Stir together parsley, anchovy and garlic; spread evenly
over butter mixture in baking dish. Peel shrimp, leaving tails
intact. Make a shallow cut lengthwise down back of each shrimp;
wash out vein. Wrap 1 half-slice prosciutto around each shrimp.
Place shrimp on anchovy mixture. Bake uncovered 10 minutes. Pour
wine and lemon juice over shrimp. Bake about 10 minutes longer
or until shrimp are pink. Serves 4 (2 pro person). |
Sweet and Sour California Shrimp
Submitted
by: Barbiel |
1 lb ridgeback shrimp,
shelled and cooked
|
Sauce:
2 large nectarines, pitted (do not peel)
2 large plums, pitted (do not peel)
3 tablespoon apricot preserves
5 tablespoon Dijon mustard
1/4 teaspoon dried chile flakes (or jalepeno pepper, finely
chopped)
1/4 teaspoon salt and pepper
juice of 1 lemon |
|
Puree all sauce
ingredients together. Fold in shrimp. Serve cold as an appetizer,
or hot over rice as an entree. Serves 4. |
Meaty
Stuffed Mushrooms
Submitted
by: Barbiel |
1 1/2 lb ground beef
2 garlic cloves, minced
3 teaspoons horseradish
2 tablespoon chives, chopped |
salt and pepper to taste
24 large mushrooms
1 cup white wine |
|
Preheat oven to 350°F. Thoroughly mix the ground beef,
horseradish, chives, garlic, salt and pepper in a bowl. Remove
the stems from the mushrooms and stuff the caps with the beef
mixture. Place the stuffed mushrooms in a shallow baking dish
and pour the wine over top. Bake the mushrooms in the pre-heated
oven `til meat is browned, about 20 min. Serve warm. Serves 4. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|