Monday, June 30, 2014

Shrimp with prosciutto & hominy


I was tasked with preparing the appetizer portion of a dinner over the weekend and this is what I came up with.


These fresh Gulf shrimp (1.5 pounds if you're keeping score) were a real find, as they hadn't been frozen. That's an unusual siting around these parts and so My Associate and I pounced on the crustaceans — pronto!


The appetizer I was concocting required shelling the shrimp and so I decided to make a stock. This step is optional, as you'll only need a couple ladles full of broth in the recipe. Any chicken or vegetable stock you've got around should be fine.


In a pan that can later be used in the oven (I went with cast iron) saute a few garlic cloves and some hot pepper in olive oil.


Once the garlic is softened but not browned add one can of hominy (drained) and a ladle or two of stock.


Then add the shrimp and place the pan in an oven preheated to 400 degrees F.


When the shrimp are cooked (these took around 10 minutes) add 1/4 pound of diced prosciutto, mix thoroughly, then quickly transfer to a serving plate so that the shrimp don't overcook.


Allow to cool to room temperature before serving — with some nice crusty bread, of course.

2 comments:

Joseph Harned said...

Confused. Recipe "requires shelling the shrimp" yet photo shows cooking the shrimp in their tasty shells. RSVP. All good wishes, Joe

Mister Meatball said...

The photo of the shells boiling in the pot is just that -- the shells boiling to make a stock. Hope that clears things up.