Wednesday, December 24, 2008

Chef Chuck's Mediterranean Stuffed Shrimp


Crustacean Creations!!


This salty crunchy goodness is one of my creations that you must indulge in.
Its the beginning of our traditional 7 seafoods for Christmas Eve. Our families
have enjoyed this seafood tradition forever. We have changed some of the recipes
like this one but still continue to have 7 different seafoods for dinner.
This shrimp dish is stuffed with gooey goodness of herb goat cheese then wrapped
like a gift with one of the best hams known to man, proscuitto! So please try
this recipe, it will be your present to you and your family. Also for Christmas
Eve our special pasta dish, Nanie's thin tomato sauce with black olives and pinon nuts over
angel hair pasta.


Happy Holidays


Mediterranean Stuffed Shrimp
12 medium shrimp peeled, tail on and butterfly
12 thin slices of prosciutto
5 ounces herb goat cheese
2 eggs beaten with a little salt and pepper
1/2 cup panko breadcrumbs
1/2 cup light olive oil or canola oil for frying


Prepare shrimp and rinse, stuff with about 1 teaspoon of cheese then wrap
with prosciutto. Dip shrimp carefully in egg mixture then in bread crumbs.
Fry in oil 3 minutes until golden brown or deep fry using canola oil at 350
degrees about 2 minutes, only fry a few at a time. Place on paper towels to
remove any excess oil. Arrange on serving platter and enjoy.
Can replace goat cheese with your favorite soft cheese.

4 comments:

  1. Merry Christmas my new friend :)

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  2. Hi Maryann, I feel very happy also to have a new found friend like you. Keep in touch, Merry Christmas!
    Enjoy, Chuck

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  3. Oh my goodness. This is right up my alley. I will have to try this sometime. I knew some people once who did the whole 7 seafoods and I just love that idea. Thank you so much for stopping by and saying hello.

    Happy New Year!

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  4. Yes, Live,Love,Eat, Let all do so!!
    I am glad you like!
    The seven sea foods is a lot of fun and it is something we look forward to. Plus, they taste great!!
    I will continue to check your great dishes out.
    You are welcome, Thank You, Chuck

    ReplyDelete