Smoked Prosciutto-Wrapped Shrimp on Stir-Fried Napa Cabbage & Sauerkraut | |
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Recipe courtesy of Hans Röckenwagner, of Röckenwagner restaurant, Los Angeles Serves 6 as a small course Ingredients:18 (8 to 12 count) shrimp, peeled and deveined1 tablespoon olive oil 6 large sage leaves 18 thin slices of German Black Forest or Westphalian ham 1 tablespoon Preiselbeeren 6 wooden skewers, soaked in water for at least 30 minutes Preparation:Preheat grill Toss shrimp in olive oil. Place a sage leaf on each shrimp and wrap with ham. Skewer 3 shrimp per skewer and grill over medium heat until shrimp appear translucent at thick end. Spoon Preiselbeeren over each and serve over stir-fried cabbage and sauerkraut (recipe below).Stir-Fried Napa Cabbage & SauerkrautIngredients:2 tablespoons sesame seeds1 tablespoon peanut oil 2 teaspoons blended sesame oil 1/2 medium red bell pepper, seeded and sliced 1 cup very tightly packed and well-drained sauerkraut 4 cups tightly packed chopped or shredded green cabbage Small red pepper and scallion slices for garnish Preparation:Heat a large skillet or wok. Add sesame seeds, tossing until then turn golden and begin to pop. Transfer to a small plate and set aside. Heat peanut oil and sesame oil in skillet; add sauerkraut and red pepper. Stir-fry on medium heat until sauerkraut begins to brown. Add cabbage and stir-fry just until it wilts. Add sesame seeds, and stir gently. Garnish with red pepper and scallions. Serve. |
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