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posted: 12/26/2012 5:50 AM

Herbed Goat Cheese and Prosciutto Shrimp

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  • John Butts wraps prosciutto around shrimp to keep the herbed goat cheese filling from escaping.

       John Butts wraps prosciutto around shrimp to keep the herbed goat cheese filling from escaping.
    Mark Black | Staff Photographer

  • John Butts wraps prosciutto around butterflied shrimp to keep the herbed goat cheese filling from escaping.

       John Butts wraps prosciutto around butterflied shrimp to keep the herbed goat cheese filling from escaping.
    Mark Black | Staff Photographer

 

12 tablespoons goat cheese

1 teaspoon chopped fresh parsley

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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 prosciutto

2 tablespoons olive oil

Drizzle of white truffle oil

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 1 tablespoon filling into the middle of each shrimp and fold back together. Wrap each shrimp tightly with one piece of prosciutto.

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 toward their body. Remove from the pan and place on a large plate. Drizzle the shrimp with truffle oil. Garnish with parsley.

Serves six (appetizer portions).

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