Today's recipe calls for wrapping large shrimp with thin sliced prosciutto, sautéing that and serving it with garlic sautéed spinach, artichoke hearts and white beans.
16 large raw peeled shrimp
Six thin slices prosciutto cut into thirds lengthwise (approx. 3-4 ounces total)
Olive oil as needed for sautéing prosciutto wrapped shrimp
Two large cloves garlic, minced
One 15-ounce can quartered artichoke hearts
One 15-ounce can white beans (I used large white beans)
Six to nine ounces fresh spinach
Salt and pepper to taste
Extra virgin olive oil for garnish
The recipe calls for four large, raw peeled shrimp per serving and uses about one-third of a slice of prosciutto for each shrimp.
Drain one 15-ounce can of quartered artichoke hearts and one 15-ounce can of white beans, and finely mince two large cloves of garlic.
Cut each slice of prosciutto into thirds lengthwise and wrap each large raw shrimp with one strip of prosciutto.
Add a splash of olive oil to a large nonstick pan on medium to medium-high heat and sauté the shrimp on both sides to crisp the prosciutto up a little bit. Take the shrimp out of the pan before they're completely cooked through.
Add a little more oil to the pan and add the minced garlic, well-drained artichoke hearts and white beans. Cook those until they are warm throughout.
Then add the spinach, letting it wilt down, until you have as much as you like.
Count on about six to nine ounces of baby spinach. Add the shrimp back to the pan and let those warm through and finish cooking. Season to taste.