Recipe: Baked Stuffed Shrimp (using phyllo)

BAKED STUFFED SHRIMP

12 large shrimp, peeled, tails left on
Salt and pepper, to taste
4 ounces cheddar cheese, cut into 1 1/4 by 1/4-inch pieces
2 ounces prosciutto, cut into 1 1/4 by 1/4-inch pieces
4 sheets of phyllo dough
Olive oil
1 cup tomato sauce, heated (for serving)
Chopped fresh parsley (for garnish)

Preheat oven to 350 degrees F.

Butterfly shrimp: split them down the middle of their backs to open them up. Season each shrimp with salt and pepper.

Stuff each shrimp with a, piece of cheese and a piece of prosciutto. Gently fold shrimp around stuffing.

Roll up phyllo; using a sharp knife, cut into 1/2-inch thick pieces. Carefully unfold phyllo into long, thin strips.

Wrap each shrimp in 6 to 8 strips, of phyllo and transfer to a baking tray; drizzle with olive oil.

Bake 12 minutes or until crispy.

TO SERVE:
Spread a little tomato sauce on 4 plates, top with 3 shrimp and sprinkle, with parsley.

Makes 4 servings
From: junie - 01-07-98