Scampi al Prosciutto

Prosciutto-Wrapped Shrimp

Excerpted from Italy for the Gourmet Traveler (Little, Brown, 1996). © by Fred Plotkin. Used with permission.

Serves 6 as a main course, 12 as an antipasto

A specialty of Ristorante delle Rose in Marina di Montemarciano. It uses prosciutto from Carpegna, but if that is unavailable you may substitute the product from Parma or San Daniele.

2 kilograms / 4 1/2 pounds whole (or 1.3 kilograms/3 pounds cleaned) medium shrimp or prawns
200 grams / 1/2 pound prosciutto, sliced thin
4 to 5 tablespoons extra-virgin olive oil
1 glass/200 milliliters / 2/3 cup dry white wine, such as Verdicchio

If you are using whole shrimp or prawns, clean them carefully and remove the shells, heads, and tails. Wrap each shrimp in a slice of prosciutto (if the slices are long, use half a slice).

Pour the olive oil in a pan and heat it. Then carefully add the shrimp, shake the pan, and cover. Cook over low heat. After 5 minutes, turn the shrimp, shake the pan again, and cover. Cook for another 5 minutes. Then add the wine and let it evaporate. Serve immediately.

Variation: Marche is the home of excellent anisette. Instead of wine, you might try 1/2 glass (100 milliliters / 1/3 cup of anisette).

Wine: Verdicchio

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