NYLO's Stuffed Shrimp-Prosciutto Wrap


by gmt


Posted on May 17, 2011 at 10:00 AM

Stuffed Shrimp-Prosciutto Wrap

Prep time 15 minutes

Cook time 10 minutes



  • 4 16/20 shrimp



  • 1oz olive oil



  • 2 oz Herb-Garlic Cheese (Boursin)



  • 4 ea Sliced Prosciutto Very Thin



  • 1tbl Lemon Zest



  • 2oz Wild Arugula



  • 2oz Lemon- Truffle Aioli



  • ½ tbl Sea Salt



  • 1tbl Cracked Black Pepper




















For the Lemon- Truffle Aioli


  • 2egg yolks



  • 1 lemon juice



  • 1 cup Olive Oil



  • 2oz White Truffle Oil



  • Salt and Pepper T.T.












Place egg yolks and lemon juice in the bowl of a food processor. While Machine is running add the truffle oil and the olive oil in slow steady stream, until incorporated and emulsified. Season with salt and pepper and refrigerate until ready to use.

For the Shrimp

Take 4- 16/20 shrimp split the top of the shrimp and devein. Place ½ oz of the Boursin Cheese in each Shrimp and Wrap with sliced Prosciutto heat sauté pan and add olive oil sear stuffed shrimp for about 4/5 minutes on each side till nice and crispy. Mean while toss Wild Arugula with a little of the Lemon –Truffle Aioli, and place in center of plate. Top with lemon Zest and arrange Stuffed Shrimp around Salad and top each Shrimp with Aioli and garnish with cracked black Pepper and Sea Salt