Shrimp with Ham and Parmesan Cheese Sauce
Gamberi alla Crema con Prosciutto e Parmigiano
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.
