Shrimp Wrapped in Parma Prosciutto with Chickpeas

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Labor Day is coming up, but this delicious and healthy shrimp recipe won’t make you work too hard on your day off!  It is adapted from a dish served at the San Domenico restaurant in Imola, Italy. The San Domenico di Imola is one of the most celebrated restaurants in Italy – and the world. Their gracious chefs have allowed us to share one of their tasty, but easy-to-prepare recipes with you.

(Makes 2 servings)

    6 jumbo shrimp, shelled and deveined
    6 thin slices Parma prosciutto (about 2 ounces)
    1 tablespoon olive oil
    2 sprigs fresh rosemary
    1 garlic clove 15-ounce can of chickpeas, drained (reserve cup of liquid)
    1 large ripe tomato, diced
    Salt
    Pepper
    Rosemary for garnish

Wrap each shrimp in a slice of Parma prosciutto and fasten with toothpick.

Warm 2 teaspoons of olive oil in skillet over medium heat. Add rosemary, garlic and prawns and saut? on each side for about 2 minutes. Add the tomatoes, chickpeas and reserved liquid. Simmer for about 5 minutes. Remove garlic clove and rosemary sprigs. Season with salt and pepper.

Arrange shrimp on a plate and spoon chickpea/tomato mixture over and around shrimp. Drizzle with remaining teaspoon of olive oil and garnish with rosemary. Serve immediately.

If you enjoyed this recipe, come and enjoy our complete collection of healthy eating recipes.


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