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
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.
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