Friday, September 20, 2013

Herbed Goat Cheese and Prosciutto Shrimp

During the years we owned a wine, gift and antique shop named The Brass Brassiere, we hosted somewhere between one and four wine tastings per month. Do I need to point out we were busy?

One thing we learned early on was that shellfish lends itself perfectly to lighter bodied white wines. Since I had the responsibility for selecting and preparing the appetizers, I was constantly on the lookout for quick and easy appetizers. During the latter part of our tenure as shop owners,  I also sought nibbles that were naturally gluten free. 

This appetizer was one of our patrons' favorites, thus there would never be a shrimp left. When serving shellfish, you always need a back up appetizer for those with shellfish allergies.

Wine Pairing: Pinot Grigio, Sauvignon Blanc

Here is my recipe:
4 ounces goat cheese, broken into small pieces
3 tablespoons olive oil
2 tablespoons flat-leaf parsley, finely chopped
1 teaspoon fresh tarragon, finely chopped
1 teaspoon fresh oregano, finely chopped
2 garlic clove, minced
pinch salt to taste
12 large shrimp (21 to 25), peeled and deveined
1/4 pound (12 slices) prosciutto, very thinly sliced

2 tablespoons olive oil

Here is how I put this recipe together:
1. Place goat cheese, parsley, tarragon, oregano, garlic and salt in a mixing bowl small mixing. Stir to blend ingredients thoroughly.

2. Lightly season shrimp separately with salt (and pepper if you wish) to taste.

3. Butterfly each shrimp by cutting along the back beginning at the top all the way to the tail. Make the cut deep, but take care not to cut all the way through the shrimp. Spread each shrimp open.
Servings: 6                     Yield: 12

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes

Nutrition (per serving): 220 calories, 166 calories from fat, 18.7 g total fat, 45.8 mg cholesterol, 736.2 mg sodium, 180.6 mg potassium, 1.7 g carbohydrates, 1 g fiber, 1 g sugar, 11.6 g protein.

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