Recipe from Chef Nye at Aqua Grill
Fresh Mayport Jumbo Shrimp (peeled & deveined)
Thinly sliced Prosciutto as needed to wrap around shrimp
Extra Virgin Olive Oil & Whole Butter to pan fry the Shrimp
Whole Sweet Cream Butter
Fennel Syrup: We make this by poaching julienne fennel in 2 parts sugar & 1 part water, then strain out the fennel and continue cooking liquid until a syrup forms.
For seasoning I use a mixture of coriander, rosemary, cayenne, sea salt & cracked black pepper.
Start by wrapping the shrimp with a strip of prosciutto.
Sauté the wrapped shrimp in butter & olive oil, deglaze the pan with Sambuca, then add fennel syrup and whole sweet cream butter and cook until butter is melted and sauce forms.
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