Shrimp with Ham and Parmesan Cheese Sauce

Gamberi alla Crema con Prosciutto e Parmigiano


5 tablespoons extra-light olive oil
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds medium-sized raw shrimp, peeled and deveined
1 tablespoon chopped fresh parsley for garnish (optional)

Cream Sauce with Ham and Parmesan Cheese:
1 tablespoon butter
2 tablespoons olive oil
1/2 cup chopped onion
4 ounces prosciutto or ham, thinly sliced and chopped into small pieces
4 cloves garlic, thickly sliced
1/4 teaspoon red pepper flakes
1/2 cup sparkling white wine or champagne
1 cup chicken broth
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup freshly grated Parmesan cheese
1/4 cup frozen peas, defrosted
Printable Version
Prepare the Cream Sauce with Ham and Parmesan Cheese and keep warm.
In a shallow bowl or plate, mix together the flour, paprika, salt and pepper. Heat the extra-light olive oil in a sauté pan or skillet over medium-high heat until the oil starts to sizzle, about 3 minutes. Toss the shrimp in the seasoned flour mixture, shake off the excess flour, and fry in the hot oil for 1 to 2 minutes on each side, until they are crisp and golden brown but not completely cooked through. Set aside on a tray lined with brown paper.
Add the shrimp to the simmering sauce and cook for 2 to 3 more minutes, stirring well. Sprinkle with the optional chopped parsley, if you like, and serve.
Cream Sauce with Ham and Parmesan Cheese:
Melt the butter and olive oil in a large sauté pan over medium heat until bubbling. Sauté the onion, prosciutto or ham, garlic and red pepper flakes until the onions are tender and the ham begins to brown, 6 to 8 minutes. Add the sparkling wine, stirring to dislodge any flavorful brown bits at the bottom of the pan. Cook for
2 minutes. Stir in the chicken broth, heavy cream, salt and pepper. Bring the sauce
to a boil and simmer to a sauce consistency, 12 to 15 minutes. Add the Parmesan cheese and peas, and cook until the cheese has melted.
Keep warm until ready to serve.
©2013 Nick Stellino Productions