Jamon Serrano Wrapped Gulf Brown Shrimp with Artichoke, Piquillo Pepper and Lemon Basil

(from Lucianolinda’s recipe box)

Source: Eat, Drink Mississippi- Chef Alex Eaton

Categories: Fish- Seafood

Ingredients

  • 8 each Gulf brown shrimp
  • 8 each slices of Spanish Serrano ham
  • 1/3 cup artichoke hearts, diced
  • 1/3 cup diced shallot
  • 1/2 cup piquillo peppers, diced
  • 1/3 cup heirloom tomato, diced
  • Taste olive oil and sherry vinegar
  • Salt and pepper
  • Chives
  • Lemon basil

Directions

  1. Peel and clean shrimp. Wrap shrimp with Serrano ham and set aside.

  2. Dice artichoke hearts, shallot, piquillo peppers, heirloom tomato and mix well with olive oil, sherry vinegar, salt , pepper, and chives.

  3. Next, sear shrimp on olive oil until Serrano is crisp on both sides. Place in dish and top with artichoke and piquillo pepper relish. Garnish with micro lemon basil.

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