Shrimp Wrapped With Prosciutto

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shrimp Wrapped With Prosciutto to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shrimp Wrapped With Prosciutto, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 cups water
• 1 tablespoon butter
• salt and pepper to taste
• 1/2 cup polenta
• 6 ounces mascarpone cheese
• 2 tablespoons olive oil
• 6 large shrimp - peeled and
• deveined
• 1 1/2 cups finely chopped toasted
• hazelnuts
• 6 (1/2 ounce) slices prosciutto
• 2 fluid ounces hazelnut liqueur
• 2/3 cup heavy cream
• 4 green onions, with tops flared

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a medium-size pot bring water to a boil

Step 2: Technique & Execution

Add butter, salt, and pepper

Step 3: Technique & Execution

Mix in dry polenta and let cook until thickened, approximately 8 minutes

Step 4: Technique & Execution

When the polenta has thickened, gently blend mascarpone cheese into it

Step 5: Technique & Execution

Remove the pan from heat

Step 6: Technique & Execution

Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface