Shrimp Wrapped in Parma Prosciutto with Chickpeas

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This recipe 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. But this is not the best part of the story! We’ve dined at San Domenico as part of Green Mountain’s Recipes for Living: Adventures in Mindful, Exquisite Eating tour. Learn more about this fabulous cooking tour!

(Makes 2 servings)

6 jumbo shrimp, shelled and deveined
6 thin slices Parma proscuitto (about 2 ounces)
1 tablespoon olive oil
2 sprigs fresh rosemary
1 garlic clove 15-ounce can of chickpeas, drained (reserve ¼ cup of liquid)
1 large ripe tomato, diced
Rosemary for garnish

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

Warm 2 teaspoons of olive oil in skillet over medium heat. Add rosemary, garlic and prawns and sauté 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.