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Grilled prosciutto-wrapped shrimp with miso-almond butter

Grilled prosciutto-wrapped shrimp with miso-almond butter

1 pound large uncooked shrimp, shelled, deveined

1/2 teaspoon salt

Freshly ground pepper

1/4 pound sliced prosciutto, cut lengthwise in long, thin strips

1 cup marcona or blanched almonds, see note

2 tablespoons each: olive oil, miso, water

1 tablespoon brown sugar

1 teaspoon soy sauce

Thinly sliced basil

Makes 4 servings.

1. Heat a grill or grillpan. Season the shrimp with salt and pepper; wrap each shrimp in a strip of the prosciutto. Set aside.

2. Put the almonds, oil, miso, water, sugar and soy in a blender; blend until almost smooth. Grill shrimp until pink, about 1 minute per side. Spread a little almond butter on each of four plates; place shrimp on top. Garnish with basil.

Note: Spanish marcona almonds are available in some supermarkets such as Treasure Island and Whole Foods.

Nutrition information per serving: 449 calories, 57 percent of calories from fat, 30 g fat, 4 g saturated fat, 190 mg cholesterol, 14 g carbohydrates, 35 g protein, 1,904 mg sodium, 4 g fiber

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