Cooking with Serrano ham is not complicated. It simply adds flavor and is a compliment to many dishes whether it’s served hot or cold. The ham is easily digestible and contains high levels of acidic and unsaturated fats which help regulate cholesterol levels. Shrimp is not for everyone as some people are highly allergic to shellfish. In those cases, consider this recipe other meats or fish. For those who aren’t, take advantage of the antioxidant and anti-inflammatory nutrients found in shrimp. Serves 6-8.
• 8 oz. Serrano ham, cut each one into three strips (prosciutto is a good alternative)
• 2 lbs. Extra large jumbo shrimp
• ½ up Unsalted butter
• ½ cup Extra virgin olive oil
• Juice of 2-3 lemons
• ¼ cup Minced garlic
• ¼ cup Minced parsley
• ¼ cup Minced black olives
1. Wrap the strips of Serrano ham around the shrimp.
2. In a large, deep skillet, melt butter and add the olive oil. Sauté Serrano wrapped shrimp on both sides until they turn a nice bright pink and the ham is crisp. You may need to do this in batches.
3. Arrange onto a serving plate.
4. Into the sauté pan that the shrimp were cooked, add the lemon juice parsley (less some for garnish at the end), olive and salt and pepper to taste.
5. Drizzle the sauce over the prawns.
6. Garnish with chopped parsley and serve while they are hot.
Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez. Follow her on Twitter: @micocinalatina and visit her website micocina-latina.com.