Well, maybe that's being a bit pretentious? This shrimp was phenomenal, however, and I would've posted a picture, but...we ate it all way too fast! I served it with a wild mushroom barley pilaf and steamed snap peas (the end of last spring's harvest from our deep freeze).
Sizzling Shrimp with Prosciutto, White Wine, and Romano Cheese
1 lb peeled, deveined shrimp (preferably with no salt or preservatives added)
approx 2 oz sliced prosciutto
1 shallot, finely chopped
2 cloves garlic, minced
white wine, approx 1 cup
1 tbsp butter
sea salt and pepper, to taste
romano cheese, shredded into long, wide strips (try using a vegetable peeler)
Place the sliced prosciutto in a large saute pan over med-high heat. Cook until browned and crsipy, turning as needed. Drain on paper towels.
In the grease from the prosciutto, cook the shrimp just until lightly browned, stirring and turning quickly to avoid overcooking. Transfer to a clean bowl or plate.
If you have crusty, stuck on bits in the pan, use a little wine to deglaze and soften them, scraping until loosened and the wine has almost completely evaporated. Melt one tbsp butter and add the shallots and garlic. Cook just a few minutes, or until translucent.
Add enough wine, about 3/4 cup (or more, to taste), to deglaze again. Reduce by half, season, then turn off heat. Toss with shrimp and crumbled prosciutto. Top with romano shreds and serve.
4 servings.
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