Tell you something you don’t know, right?
I watch a flood of Paleo recipes stream across my computer and iPhone screens all day. Some recipes are so inventive they make me question why I even bother putting our dinner on the internet… so out of my league! Most of them, however, are not all that complicated nor original. This recipe certainly falls into the latter category. But here’s the thing… I don’t care. Who hasn’t marinaded something in garlic and wrapped it in cured pork?? Is it any less fantastic? And do you know how many times I’ve churned out Spinach Pesto? A. Lot.
I love this stuff! I love this food! I love the challenge that cooking Paleo often presents in terms of originality and creative use of whole ingredients. It causes those of us who spend the better part of our day in the kitchen or out “foraging” for ingredients to hone our skills in order that we prepare only our best offerings for all of you. And if it’s a tried-and-true (read: been there, done that) recipe or method, then hopefully we can jazz it up a little bit. But at the end of the day, we all have our favorite flavor profiles and ingredients. Salty-spicy-fatty-garlicky… these flavors will always find a way back to my plate!
- 1/2 pound prawns, deveined and shelled, tails removed (31-40’s work for me, but it is super simple to adjust the ingredients for larger shrimp or a bigger batch. Though, I wouldn’t go with a smaller shrimp than this.)
- 1-2 cloves garlic, well minced
- 1/2 tsp dried basil
- juice from half a lemon
- pinch of red chili flakes (depending on how spicy you like it)
- 3 oz prosciutto
Preheat oven to 400 degrees.
Prep the shrimp–thaw, peel, devein, remove the tail… you know the drill.
Set the prawns aside on a paper towel to dry off a bit.
Mince the garlic, juice the lemon. Combine along with the basil and chili flakes in a mixing bowl. Set out the prosciutto.
Toss the prawns in with the garlic and seasonings, make sure they’re well coated.
When it comes to wrapping, you can probably get 2 or 3 prawns per slice of prosciutto. Wrap away and lay on a Silpat-lined cookie sheet.
Bake at 400 degrees for 15 minutes.
These prawns are great on their own as an appetizer or protein alongside veggies for a simple meal. They also work well as a topping for salads, zucchini noodles or even your favorite Paleo pizza crust! Tonight I did just that. I’m testing out pizza crust recipes to see which one I like the best. I whipped up one made from tapioca flour, slathered on my super yummy Spinach Pesto, added a few crumbles of goat cheese and topped with these flavorful prawns. Quite tasty!