Appetizer of melon and shrimp wrapped in prosciutto ham
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Melon and shrimp appetizer wrapped in prosciutto ham - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 16 large shrimp, peeled and deveined (about 450 g)
- 16 melon slices, thinly sliced for wrapping
- 6 tbsp. l. olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon of honey
- 8 thin slices prosciutto ham, cut lengthwise
- 1/2 cup fresh basil
- 1/2 cup fresh parsley
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Recipes with similar ingredients: shrimps, melon, dry-cured ham, prosciutto, balsamic vinegar, basil, parsley, honey
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the shrimp and simmer until tender, about 2 minutes. Drain and rinse under cold water; pat dry and transfer to a large bowl. Add the melon, 4 tablespoons olive oil, 2 tablespoons vinegar, honey, 1/2 teaspoon salt, and a few grinds of pepper; toss gently. Let marinate for 15 minutes.
- Wrap 1 slice of melon and 1 shrimp in a slice of prosciutto; secure with a toothpick. Repeat with the remaining ingredients.
- Place the remaining marinade in a blender. Add the remaining 2 tablespoons olive oil, 1 tablespoon vinegar, and herbs; puree. Season with salt and pepper. Serve the prosciutto-wrapped shrimp with the dressing.
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