Recipe Contest Winner: Carol Selke
1 Pound 26/30 Uncooked Tail-On or Tail-Off Contessa Shrimp
3 cups Italian bread, cut into large cubes
1/2 cup mortadella chopped
2 tablespoons chopped parsley
2 garlic cloves, chopped
Pinch or 1/8 teaspoon of nutmeg
30 thin slices of pancetta
Olive oil to coat
Place shrimp on flat surface, slice halfway through shrimp to butterfly, and pound lightly to flatten.
Salt and pepper the shrimp.
Place Italian bread in a food processor and pulse until a coarse breadcrumb consistency is achieved.
Combine the bread, mortadella, parsley, garlic, nutmeg, and eggs in a bowl and mix well.
Stuff one tablespoon of mixture inside the shrimp.
Wrap a pancetta slice around each shrimp.
Brush the shrimp with olive oil.
(Optional) For best results, refrigerate the stuffed shrimp for an hour before cooking. This will firm up the shrimp and pancetta, and prevent it from falling apart while cooking.
Grill or Pan Fry on low turning occasionally until golden brown. About 3-4 minutes on each side.
Posted on 09/28/2015 at 11:48:00 PM