| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
This recipe was passed to me by the chef at the Steaksmith in CO
Springs.
The larger the shrimp the easier/less mess you will create in your
kitchen.
1 to 2 lbs shrimp of the large variety(12-15 shrimp to lb.)
(peel,devaine,rinse and butterfly)
1/2 to 3/4 lb or prosciutto ham
(cut into 2 inch strips)
pesto sauce
mild cheese
(grated.. i've used mild chedder only)
wooden skewers
Drizzle a teaspoon of pesto up the center of the butterflied shrimp.
Sprinkle the cheese atop the pesto
Wrap/roll in the prosciutto and skewer(possibly toothpick) the package.
Cook under the broiler with foil to capture the drippings(makes for easier
cleanup), could also be done on the grill.
Watch closely as the shrimp don't take long(under 5 minutes).
Enjoy~
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 3258.1 | What is... | BRAT::VINCENT | Wed Oct 09 1991 17:32 | 3 | |
I know that this probably sounds really stupid, but what is Pesto?
Robin
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| 3258.2 | TLE::EIKENBERRY | Don't confuse activity with productivity | Wed Oct 09 1991 18:25 | 4 | |
See note 154.
--Sharon_who_tried_pesto_this_weekend_and_has_just_read_that_note
| |||||
| 3258.3 | Thank you! | CSC32::DALMTN::K_WORKMAN | Karen | Fri Oct 11 1991 12:10 | 10 |
I made this last night and it was simply wonderful! There is a restaurant here in Colorado called Steak Smith. They have an appetizer called "Steak Smith Stuffed Shrimp". I love to go to this place just for this. The only difference I can tell since they both taste the same is that they rap their shrimp in bacon. Personally I like the Proscutto better! Thanks again, this really is awsome! Karen | |||||