Recipe by Outta Here
Jamon serrano is from Spain and is similar to Italian prosciutto. If you can't find it, use prosciutto. This makes a nice addition to the Tapas menu, or as a light supper. Serve with crusty bread.
- 2 tablespoons olive oil
- 1 garlic clove, peeled and chopped
- 12 ounces porcini mushrooms, sliced (fresh)
- salt & freshly ground black pepper, to taste
- 16 medium raw shrimp, peeled (tails can be left on)
- 4 tablespoons dry white wine
- 3 ounces jamon serrano, diced
- 5 -6 sprigs fresh flat-leaf parsley, chopped
Directions See How It's Made
- In a large frying pan, heat oil over medium heat and add garlic. Cook about 1 minute and add porcini; saute briskly. Season with salt and pepper.
- When mushrooms start to turn brown, add shrimp and wine. Cook until shrimp have turned pink and wine has reduced, about 3 minutes.
- Dived mixture between 4 warmed plates. Scatter diced ham and parsley over top and serve.