SWEETWATER PRAWNS WITH PROSCIUTTO IN PHYLLO
Ingredients
8 sheets Athens™ or Apollo™ Phyllo Dough
5 Tbsp. olive oil
2 Tbsp. fresh ginger, minced
2 cloves garlic, minced
2 teaspoons fresh Rosemary, minced
2 teaspoons lemon thyme, minced
5 Tbsp. vodka
1/2 teaspoon ground black pepper
24 jumbo sweetwater prawns, peeled and deveined
(Jumbo shrimp may be substituted)
12 thin slices prosciutto, cut in half lengthwise
1 cup butter, melted
In large mixing bowl, combine oil, ginger, garlic, Rosemary, thyme, vodka and pepper. Add prawns, toss to coat with marinade. Cover and refrigerate for 3 hours.
Remove prawns from marinade and wrap each in prosciutto. Layer 4 sheets of fillo, brushing each sheet with melted butter. Cut lengthwise into 12 strips. Repeat this layering with remaining 4 fillo sheets. Using 1 fillo strip per prawn, wrap fillo around prawns to conform to natural shape of prawn. Brush outside with butter and refrigerate one hour.
Place fillo-wrapped prawns on cookie sheet and bake in preheated 400°F oven for 8-12 minutes or until golden brown.
Serve hot with Southwestern-style relish such as Tomato-Papaya Relish, below.
Serves 6
TOMATO - PAPAYA RELISH
Ingredients
Ingredients:
1 medium papaya, cleaned and diced
1/3 cup (1 medium) ripe red tomato, cleaned and diced
1/4 cup parsley, chopped
1/4 cup chives, chopped
1/4 cup sweet gherkins, chopped
1/4 cup red peppers, diced
3 Tbsp. small capers
1/4 cup rice wine vinegar
1 large garlic clove, minced
1/3 cup virgin olive oil
salt & pepper to taste
In medium bowl combine papaya, tomato, parsley, chives, gherkins, red peppers and capers. In small bowl combine vinegar and garlic. Whisk in olive oil and blend well. Pour over papaya mixture, toss, adding salt and pepper to taste.
Makes 2 cups
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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