Big Joe’s ‘Jimmy Shrimp’

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Jimmy Vena from Point Pleasant gave me this recipe. It’s such a tasty shrimp appetizer, but it can easily be turned into a great meal served over pasta.

The original name of this recipe was Shrimp ala Anthony. Jimmy tells us that he created this dish while cooking at Anthony’s Brielle House which is unfortunately now closed.

I changed the name of the recipe because he created it. I had the chance to taste this recipe and it is very tasty. Jimmy knows what he’s doing! Jimmy tells me that from start to finish it should take about 15 minutes to do. Thanks Jimmy for sharing this with us. Super flat!

You will need:

2 pounds. U-12 shrimp, peeled and deveined
1 lb salted butter
1/2 cup finely chopped fresh shallots
6 slices of prosciutto (domestic is good), cut into julienne
1 cup grated whole milk mozzarella cheese
1/2 cup dry white wine
1 cup of chicken broth (purchased quality is good)
1/4 cup chopped fresh Italian parsley (not curly!)
salt and pepper to flavor

How to assemble it:

Preheat the oven to 375 degrees. Slowly melt half the butter in a large sauté pan. Dip the shrimps in the flour and add them to the butter. Cook the shrimp halfway (still light inside). Remove the shrimp in an ovenproof dish. Line up the shrimp in 4 rows, flat, folded up and down.

Evenly garnish the shrimp with the julienned prosciutto. Place the shrimp in the oven. Now start to prepare your sauce; In the sauté pan you started with, increase the flame, add and brown the shallots, cook until clear and not brown.

Deglaze the pan with the wine, scraping the bottom for the crisp. Add the chicken broth and bring to a boil. Add the rest of the butter and bring to the boil, reduce and thicken, season with salt and pepper to taste and add 1/2 of the parsley.

Take the shrimp and prosciutto out of the oven. Spread the mozzarella evenly over the prosciutto; pour the sauce evenly over all 4 rows. Return to oven to melt cheese. Plate, 1 row per order, divide sauce by portion, garnish with remaining parsley.

Follow Jimmy’s advice for making this dish the perfect time every time:

This is not a make-ahead dish – cook to serve in about 15 minutes. This dish is excellent served over angel hair pasta. If you want to serve over pasta with the same sauce, prepare in the same way but triple the sauce part of the recipe and cook 1/2 lb of pasta. It was one of my best-selling dishes and it does me so good to have people years later noticing how much they enjoyed it. The recipe will serve 4.

Click here for more Big Joe’s Weekend Recipes

The above post reflects the thoughts and observations of Big Joe Henry, host of New Jersey 101.5 Weekend. All opinions expressed are those of Big Joe.

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