Jumbo shrimp, which are split and stuffed with a creamy crab stuffing, wrapped in prosciutto and sautéed until crispy on the outside and filled with delicious creamy crab and perfectly cooked shrimp. These are perfect as an appetizer, entrée or to elevate your surf & turf. For a season theme I placed them with on a bed of butternut squash “noodles” with Fuji apples sautéed in brown butter with sage and basil.
- Prep Time: 20m
- Cook Time: 15m
- Total Time: 35m
- Serves: 4
- Category: Appetizer, Brunch, Dinner, Entree, Fall, Gluten free, Holiday, Jack's Catch And Pacific Cove, Keto Friendly, Lunch, Pasta, Shrimp, Vegetables, Winter
Ingredients
- 8 Extra Jumbo shrimp (U12), butterflied, tail on
- 8 ounces Crabmeat, special or similar recommended
- 1/4 cup Mascarpone
- 2 teaspoons Chive, minced
- 1 teaspoon Lemon juice and zest
- 4 Slices Prosciutto, cut in ½ lengthwise
- 2 tablespoons EVOO
- 2 tablespoons Butter
- 1 Clove Garlic, minced
- 8 ounces Butternut squash noodles
- 2 Fuji apples, or similar firm apple, scooped into small balls
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Sage leaves, loose packed chiffonade
- 1 tablespoon Basil leaves, loose packed chiffonade
- 1 tablespoon Scallion, loose packed thin sliced green tops
- tablespoon Salt & Pepper, to taste
Instructions
- In a small bowl combine the mascarpone, lemon juice, zest, chives and then add crabmeat and mix to combine. Place each shrimp widthwise on prosciutto slice, cut side up, leave about 1” from edge to allow rolling up. Fill the shrimp evenly with the crab mixture, wrap with prosciutto and place on a parchment lined baking sheet and refrigerate until ready to cook. Heat 2 TBS EVOO in a large sauté pan over medium heat. Add the shrimp and sauté for about 4-5 minutes per side until well prosciutto is crisped and shrimp are cook through, remove and hold. Add the butter once it is beginning to brown Add the vinegar, followed by the butternut noodles, garlic and apples. Sauté the noodles for about 3 minutes, they will begin to soften, being careful not to overcook. Remove from heat and add the scallions, basil and sage, toss to combine. To plate, stack the noodles as high as possible, place two shrimp on top of each dish, garnish with apples and drizzle any remaining sauce.