There have been some good meals on my plate over the last week and all because of prosciutto. This dry cured ham is a little piece of flavor heaven. It puts truth to the cliche that the best presents come in little packages. It’s thin sliced and tears at the littlest tug.
Let’s start with New York Strip steaks. Steak is really hard to improve. It’s so perfect with just salt and pepper cooked at the right temperature. So, why in the world, would I slice it open and stuff it with goat cheese? Why would I wrap it with prosciutto and have the Grill master (aka Hubby) fire up the iron grates? Because it tasted as good as it looks. That’s why. Tangy, salty, creamy and tender. That’s why I loved this steak.
Next up, prosciutto wrapped grilled shrimp served with grits. The shrimp is rubbed with finely chopped garlic, dill, salt and pepper. It’s then wrapped with 1/2 sheet of prosciutto and grilled 4 minutes on each side on wooden skewers until it’s pink and tender. I served it with grits mixed with Parmesan cheese. It’s not the shrimp and grits you would get in the Gulf Coast, but it is a salty chew with a creamy finish. I scraped the plate with my fork before I used my finger. Never said I had table manners!