It’s Christmas time and the Holidays are officially here. That being said, each night is a special night. For us, that equates to fancy food every chance we get.
And this dish was just that.
We both were in the mood for seafood and so we went to our favorite fishery- Atlantic Offshore, and took a peek at their counter. The clams looked great, the fish tempting, but it was the shrimp that caught our eye. Already cleaned, super fresh and perfectly plump- they were effortlessly sold.
A quick google search and I came across a recipe that inspired me. AKA- I didn’t have the exact ingredients it called for, but could improvise.
And viola! A quick maple glaze comprised of soy sauce and cayenne had the shrimp glistening like the ornaments on our tree. A wrap around of proscuitto added a punch of saltiness that rounded out the flavors.
Paired with a light (and highly recommended) Pinot Nior from Seabold Cellars and the Tree lights lit, the evening had the feel of ’a night out’. But as we all come to learn, the Holidays are best spent at home, where our hearts, and bellies, are the happiest. Enjoy and Happy Holidays friends!
Spicy Maple Glazed Proscuitto Wrapped Shrimp
Inspired from: Crisco
Servings: 2-4 appetizer portions
Ingredients:
1/2 Lb extra large shrimp, cleaned and deveined (tails on)
3 TBS maple syrup
2 tsp low sodium soy sauce
1/8 tsp cayenne powder
1/2 lb proscuitto, sliced thin
olive oil, for griddle or pan
fresh cracked pepper
Preheat a griddle or large nonstick pan over medium heat. Coat with a thin layer of olive oil once surface is hot.
Whisk the maple syrup, soy sauce and cayenne in a medium sized bowl.
Holding each shrimp by the tail, dip them in the maple mixture and shake off excess.
Tightly wrap a 1/2 piece of proscuitto slice around each shrimp. Place on a plate while you dip and wrap the remaining shrimp.
Cook on the preheated griddle or pan for about 3-4 minutes per side, or until shrimp is completely white and cooked through.
Sprinkle with some fresh cracked pepper and enjoy!