Shrimp Wrapped with Prosciutto So Tasty

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Shrimp Wrapped with Prosciutto

"An adventurous dish of fried polenta desserts, shrimp wrapped in prosciutto and a hazelnut liquor sauce! It is as beautiful to look as it's miles to consume."

Ingredients :

2 cups water
1 tablespoon butter
salt and pepper to flavor
half of cup polenta
6 oz. Mascarpone cheese
2 tablespoons olive oil
6 big shrimp - peeled and deveined
1 1/2 cups finely chopped toasted hazelnuts
6 (half ounce) slices prosciutto
2 fluid oz hazelnut liqueur
2/3 cup heavy cream
four green onions, with tops flared

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

In a medium-size pot carry water to a boil. Add butter, salt, and pepper. Mix in dry polenta and permit prepare dinner till thickened, approximately eight minutes.
When the polenta has thickened, lightly mixture mascarpone cheese into it. Remove the pan from warmth. Spread polenta-cheese mixture to a 2-inch thickness on an oil-covered floor. When cool, reduce a disk using a ingesting glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set apart. (Can be prepared earlier).
Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and hold them heat.
Pour hazelnut liquor into any other skillet (or the identical skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is hot (but properly underneath the boiling factor), cautiously flambe (by means of touching the brink of the pan with the flame of a in shape or taper). Be cautious and stand again whilst cooking with open flame! When flames die down, add cream and ultimate hazelnuts. Lower warmness and maintain cooking until aggregate thickens.
To collect, location a polenta disk within the center of a serving dish. Arrange shrimp across the plate. Drizzle sauce aggregate on pinnacle. Garnish with inexperienced onions.

Notes :

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