Shrimp Santiago Recipe
Prosciutto di Parma wrapped gulf shrimp, Sambuca flambé, baby spinach and pignoli
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Shrimp
Wrap each shrimp with a slice of Prosciutto di Parma, ensuring they are tightly covered.
- 2
Sauté the Spinach and Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the baby spinach and cook until wilted, about 3-4 minutes. Season with salt and black pepper. Remove from skillet and set aside.
- 3
Cook the Shrimp
In the same skillet, add the wrapped shrimp and cook over medium-high heat for about 2-3 minutes on each side, or until the shrimp are pink and cooked through.
- 4
Flambé with Sambuca
Carefully add the Sambuca to the skillet and ignite with a long lighter to flambé. Allow the flames to subside as the alcohol burns off, about 1-2 minutes.
- 5
Serve
Plate the sautéed spinach, top with the flambéed shrimp, and sprinkle pignoli on top. Serve immediately.
