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crab Stuffed Shrimp
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BobS
Posts: 2,485
I stuffed some large shrimp with seasoned crab meat and wrapped them in prosciutto.
I added some roasted new potatoes.
We finished off the roasted beet salad I made yesterday and Susan added a nice salad.
I added some roasted new potatoes.
We finished off the roasted beet salad I made yesterday and Susan added a nice salad.
Comments
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Bob, now I am starving again, that looks so good, shrimp, crab, prosciutto, 3 of the best ingredients available, all together, I can only imagine, this is a must try, thanks for the ideahappy in the hut
West Chester Pennsylvania -
looks good but what is prociutto?
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Those are truly a thing of beauty!
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You both put on one heck of a great meal!! Looks great.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
cooksome wrote:looks good but what is prociutto?
It is a kind of Italian ham that can be eaten raw. I like it better than bacon, for cooking things like shrimp and scallops, because you do not have to worry about how done it is and can focus on the expensive seafood. -
Decadent, down right decadent. Looking good, nice pics!
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I'm doing that one. Do you have a recipe for the roasted beet salad. Beets are high on my consume list.
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BayouMark wrote:I'm doing that one. Do you have a recipe for the roasted beet salad. Beets are high on my consume list.
Here it is.
Beet Salad with Oregano, Pecans and Goat Cheese
Fine Cooking, Oct-Nov, 2009
8-10 med beets (red, golden, or a combination)
3 T EVOO
3 T aged balsamic vinegar
S&P to taste
4 oz soft goat cheese crumbled
2 T chopped fresh oregano
¼ C lightly toasted pecan pieces
Steam the beets until a paring knife enters easily - 35-40 min, depending on size. Cool so that you can handle and peel the beets and slice into wedges
Transfer the beets to a serving bowl and drizzle with EVOO and balsamic vinegar. Season with S&P. Sprinkle the goat cheese, oregano, and pecans over the beets and serve.
COMMENTS: Can substitute blue cheese or feta for the goat cheese and walnuts for the pecans.
I roasted the beets on the grill, with some pecan wood, for added flavor.
To roast pecans, place the nut halves on a cooking sheet and place in the oven at 350 for 8-10, minutes, stirring once. -
Hey cooksome, you can find the ham at rouses on hwy 90
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