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Add a photoServings: 4
Ingredients
- 12 lrg Shrimp peeled, and
- Â Â tails left on
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 ounce Cheddar cheese cut 1 1/4" by 1/4"
- Â Â pcs
- 2 ounce Prosciutto cut 1 1/4" by 1/4"
- Â Â pcs
- 4 sht Phyllo
- Â Â Extra virgin olive oil
- 1 c. Tomato sauce heated
- Â Â Minced parsley for garnish
Directions
- Preheat oven to 350 degrees.
- Butterfly shrimp; split them down the middle of their backs to open them up. Season each shrimp with salt and pepper. Stuff each shrimp with a piece of cheese and a piece of proscuitto. Gently fold shrimp around stuffing.
- Roll up phyllo; using a sharp knife, cut into 1/2-inch thick pcs. Carefully unfold phyllo into long, thin strips. Wrap each shrimp in 6 to 8 strips of phyllo and transfer to a baking tray; drizzle with extra virgin olive oil. Bake 12 min till crispy.
- To serve, spread a little tomato sauce on 4 plates, top with 3 shrimp and sprinkle with parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 4 servings | |
| Calories 149 | |
| Calories from Fat 90 | 60% |
| Total Fat 10.26g | 13% |
| Saturated Fat 6.22g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 212mg | 9% |
| Potassium 102mg | 3% |
| Total Carbs 0.57g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.15g | 0% |
| Protein 13.22g | 21% |
