Side Pannel
Shrimp Renato
Ingredients List
- 12 Jumbo shrimp; peeled,
- -deveined
- 1/2 c Lemon juice
- 1/4 lb Butter; melted
- Salt & pepper to taste
- 1/4 ts Oregano
- 1 ds Accent
- 1/4 c Brandy
- 1/4 c Sweet white wine
- 12 sl Prosciutto Ham; thin, (cut
- -to size of a shrimp)
- 12 sl Mozzarella cheese; thin,
- -(cut to size of a shrimp)
Directions
1. Remove shell from shrimp, leaving on tail.De vein & slice the underside
lengthwise almost to the vein. Leaving the `hinge' intact, spread shrimp
open & flatten to form a butterfly shape. Place the butterflied shrimp in a
broiler pan.
2. Mix together the lemon juice & melted butter & pour over the shrimp.
Season with pepper, salt, oregano & Accent. Broil shrimp on both sides
until they are light brown & crisp. Remove from broiler.
3. Combine brandy and wine. Place a piece of ham & a piece of cheese over
each shrimp. Pour the brandy/wine mixture over the shrimp. Return to the
broiler until the cheese is melted. Serve.
SABATINO'S
FAWN STREET, BALTIMORE.
WINE: BOLLA SOAVE
lengthwise almost to the vein. Leaving the `hinge' intact, spread shrimp
open & flatten to form a butterfly shape. Place the butterflied shrimp in a
broiler pan.
2. Mix together the lemon juice & melted butter & pour over the shrimp.
Season with pepper, salt, oregano & Accent. Broil shrimp on both sides
until they are light brown & crisp. Remove from broiler.
3. Combine brandy and wine. Place a piece of ham & a piece of cheese over
each shrimp. Pour the brandy/wine mixture over the shrimp. Return to the
broiler until the cheese is melted. Serve.
SABATINO'S
FAWN STREET, BALTIMORE.
WINE: BOLLA SOAVE
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