Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad

Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad might be a good recipe to expand your main course collection. For $7.66 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 516 calories, 42g of protein, and 19g of fat each. If you have dijon mustard, water, lime juice, and a few other ingredients on hand, you can make it. This recipe is liked by 8 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and pescatarian diet. It is brought to you by My Recipes. Overall, this recipe earns a great spoonacular score of 91%. If you like this recipe, you might also like recipes such as Artichoke, Fennel, and Crispy Prosciutto Salad, Prosciutto-Wrapped Shrimp with Arugula Salad, and Prosciutto-Wrapped Shrimp with Arugula Salad for Two.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

To prepare dressing, combine first 8 ingredients, stirring with a whisk; set aside. To prepare salad, combine water and 1/3 cup lemon juice in a Dutch oven. Cut off stem of each artichoke to within 1/2 inch of base; peel stem. Cut 1 inch off tops of artichokes. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut artichokes lengthwise into quarters; place in lemon water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain and plunge into cold water. Drain well. Remove fuzzy thistles from bottoms with a spoon. Combine artichokes, fennel, and next 4 ingredients (fennel through capers) in a large bowl. Drizzle dressing over salad; toss gently to coat. Set aside. To prepare shrimp, melt butter in a small saucepan over low heat. Add 2 garlic cloves; cook 1 minute, stirring frequently. Add rind and next 4 ingredients (rind through hot sauce), stirring with a whisk. Preheat broiler. Cut prosciutto slices lengthwise into 1/2-inch strips. Wrap prosciutto strips around shrimp. Arrange shrimp on a broiler pan coated with cooking spray. Brush shrimp with half of butter mixture; broil 3 minutes. Remove pan from oven. Turn shrimp; brush with remaining butter mixture. Broil an additional 3 minutes or until shrimp are done. Arrange 1 1/2 cups salad on each of 4 plates. Top each serving with about 4 ounces prosciutto-wrapped shrimp.

 

Step by step:

1. To prepare dressing, combine first 8 ingredients, stirring with a whisk; set aside.

2. To prepare salad, combine water and 1/3 cup lemon juice in a Dutch oven.

3. Cut off stem of each artichoke to within 1/2 inch of base; peel stem.

4. Cut 1 inch off tops of artichokes.

5. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom.

6. Cut artichokes lengthwise into quarters; place in lemon water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender.

7. Drain and plunge into cold water.

8. Drain well.

9. Remove fuzzy thistles from bottoms with a spoon.

10. Combine artichokes, fennel, and next 4 ingredients (fennel through capers) in a large bowl.

11. Drizzle dressing over salad; toss gently to coat. Set aside.

12. To prepare shrimp, melt butter in a small saucepan over low heat.

13. Add 2 garlic cloves; cook 1 minute, stirring frequently.

14. Add rind and next 4 ingredients (rind through hot sauce), stirring with a whisk.

15. Preheat broiler.

16. Cut prosciutto slices lengthwise into 1/2-inch strips. Wrap prosciutto strips around shrimp. Arrange shrimp on a broiler pan coated with cooking spray.

17. Brush shrimp with half of butter mixture; broil 3 minutes.

18. Remove pan from oven. Turn shrimp; brush with remaining butter mixture. Broil an additional 3 minutes or until shrimp are done.

19. Arrange 1 1/2 cups salad on each of 4 plates. Top each serving with about 4 ounces prosciutto-wrapped shrimp.

Nutrition Information:

covered percent of daily need