This recipe for jumbo shrimp wrapped in thin strips of prosciutto and served on a lemony bed of arugula is a practically effortless dish that’s sure to impress your guests. Wrap your shrimp and make the dressing ahead of time, and you’ll have dinner on the table even faster. Serve with toasted whole-wheat baguette sprinkled with Parmesan cheese.
4 servings, 4 shrimp & 1 1/2 cups salad each
Active Time: 30 minutes |
Total Time: 30 minutes
2 tablespoons plus 4 teaspoons extra-virgin olive oil, divided
8 very thin slices prosciutto (about 2 ounces), cut in half lengthwise to make 16 strips
Whisk 2 tablespoons oil, lemon juice, garlic, salt and 1/8 teaspoon pepper in a large bowl. Add arugula and toss to coat.
Peel and devein shrimp, leaving the tails on. Pat dry and sprinkle both sides with the remaining 1/8 teaspoon pepper. Wrap 1 piece of prosciutto around each shrimp.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the shrimp and cook, turning once, until just cooked through, about 4 minutes. Reduce the heat to medium, and repeat with the remaining oil and shrimp, 3 to 4 minutes. Serve the shrimp with the arugula salad.
Per serving :
151 g Fat;
2 g Sat;
9 g Mono;
190 mg Cholesterol;
4 g Carbohydrates;
24 g Protein;
1 g Fiber;
672 mg Sodium;
304 mg Potassium
0 Carbohydrate Serving
Exchanges: 3 1/2 lean meat, 2 fat
Tips & Notes
Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.