- Servings: 1
Ingredients:
| 6 | Jumbo Shrimp, 16-20 per lb), peeled and deveined |
| 3 | Very Thinly Slices Prosciutto Ham |
| 2 | Very Thinly Slices Monterrey Jack Cheese |
| 3 Tbsp | Butter |
| One-quarter Green Bell Pepper, diced | |
| One-quarter Red Bell Pepper, diced | |
| 2 Tbsp | Yellow Onion, diced |
| One Cup Shredded Red Cabbage | |
| One-half Tablespoon Fresh Minced Garlic | |
| One-half Teaspoon Fennel Seed | |
| One-half Cup Canned Diced Tomatoes | |
| 1 Tbsp | Fresh Minced Parsley |
| ½ cup | Wild Rice |
| 3¼ cups | Shrimp Stock |
| 2 cups | Shrimp Stock |
| Red Roux, approx one-half cup | |
| Salt & Pepper | |
| Lemon Wedges, for garnish | |
| Two Fresh Chive Stems |
Directions:
Cut prosciutto ham in half lengthways.
Cut Jack cheese into thirds lengthwise.
Fold cheese strips in half and place along the back of the shrimp and wrap with prosciutto ham. Place in refrigerator until needed.
Heat butter and saute green pepper, red pepper, red cabbage, garlic, onion, and fennel seed. Add tomatoes, parsley, wild rice, and shrimp stock.
Cover and let simmer until rice is tender, but not overcooked.
Preheat oven to 350 degrees. Put wrapped shrimp into greased baking pan and bake approx ten to twelve minutes, until done.
Meanwhile, bring the 2 cups shrimp stock to a gentle boil and add the red roux; cook and stir until thickened & bubbly; remove from heat. Flood (pour) shrimp etoufee (the thickened red roux mixture) onto the middle of the plate.
Remove shrimp from oven. Spoon rice in a circle around the inner circle of the plate. Place shrimp in a line over the sauce. Garnish with lemon and two chive stems.
Helpful Tips:
For added spiceness and kick, add one-eighth teaspoon cayenne pepper to shrimp stock.
