Shrimp Wrapped In Prosciutto With Curry Vinaigrette

Ingredients

• 1 cup chicken broth, homemade or low-sodium canned
• 1 teaspoon curry powder
• 10 shallots, peeled and minced
• 2 tablespoons white peppercorns, cracked
• 6 teaspoons white-wine vinegar
• 2 tablespoons olive oil
• 42 thin slices prosciutto, chilled
• 42 large shrimp, peeled and deveined, tail intact
• 2 tablespoons all-purpose flour
• 1 tablespoon freshly ground white pepper

• Nutritional Information

  • Nutritional analysis per serving (42 servings)

    186 calories; 7 grams fat; 2 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 24 grams protein; 59 milligrams cholesterol; 2329 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Forty-two shrimp

Preparation

1. Combine the chicken broth, curry powder, shallots and peppercorns in a small saucepan. Simmer over medium-high heat until reduced by half, about 10 minutes. Strain into a medium-size glass or ceramic bowl. For the vinaigrette, whisk in the vinegar and 4 teaspoons of the olive oil. Set aside.
2. Preheat the oven to 350 degrees. Wrap 1 slice of prosciutto tightly around each shrimp. Trim. Combine the flour and white pepper. Dust the shrimp with the pepper mixture. Heat the remaining olive oil in a large saute pan over high heat. Working in batches, add the shrimp and cook until golden, about 2 minutes on each side. Transfer cooked shrimp to a baking sheet.
3. Bake shrimp until opaque, about 3 minutes. Brush with vinaigrette. Serve.

25 minutes