Recipe courtesy of Emeril Lagasse
Print
Total:
25 min
Prep:
25 min
Yield:
12 stuffed shrimp

Ingredients

  • 12 tablespoons Goat cheese
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh chervil
  • 1 teaspoon chopped fresh oregano
  • 2 teaspoons minced garlic
  • Salt and pepper
  • 12 large shrimp, peeled, tail-on and butterflied
  • 12 thin slices of proscuitto
  • 2 tablespoons olive oil
  • Drizzle of white truffle oil

Directions

In a mixing bowl, blend the cheese, herbs and garlic together. Season the mixture with salt and pepper. Season the shrimp with salt and pepper. Press one tablespoon of the filling in the cavity of each shrimp. Wrap each shrimp tightly with one piece of proscuitto. In a saute pan heat the olive oil. When the oil is hot, add the stuffed shrimp and sear for 2 to 3 minutes on each side, or until the shrimp turn pink and their tails curl in towards their body. Remove from the pan and place on a large plate. Drizzle the shrimp with truffle oil. Garnish with parsley.

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