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Shrimps skewers wrapped in prosciutto, espelette chili roasted pepper coulis

TAPAS, Salted

Roasted peppers bell coulis with Espelette chili, shrimps skeewers wrapped in proscuitto.



Recipe for 12 Tapas

For the peppers

4 Unit(s)
Red pepper
125 Ml
Olive oil
1 Clove(s)
1 Tsp
Espelette pepper

For the shrimps

24 Unit(s)
Peeled medium shrimps, tail-on
12 Slice(s)
24 Unit(s)
Skewer sticks
12 Leaf(ves)
  • Salt and pepper
Shrimps skewers wrapped in prosciutto, Espelette chili roasted pepper coulis

Preparation time: 30 min

Preheat your Maxi Grill at 425 °F

  • For the red bell pepper coulis

    Cut the peppers in half, empty and wash them, put them on a baking tray.

    Put a nice drizzle of olive oil on the top, put it in the oven for 10-15 minutes until dark.

    Watch the coloration, remove the skin and put it in the blender with a garlic clove, olive oil, salt and Espelette chili.

    Reserve it in the fridge until cold.

  • For the skeewers

    Stick the shrimps on the skeewers, season it with salt and pepper. Roll it in half a slice of prosciutto. In a hot pan with olive oil, sear it 1 minute on both sides. Just before the service, place it in the oven for 3 minutes.

  • For the platting

    Fill the verrines with the coulis and put a skeewers inside it.

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