Shrimp topped with thin slices of dry-cured Prosciutto ham, creamy buffalo mozzarella on a bed of marsala glaze and finished with fresh sage.
|3||each||Gold Pack Butterfly Shrimp U/10 ct.|
- Preheat fryer to 350ºF. Submerge the Mrs. Friday's® Gold Pack Butterfly Shrimp in the hot deep fryer for 3–3½ minutes or at a safe eating temperature of 165º and are golden brown.
- Remove from the oil immediately and top each with a slice of Prosciutto and a slice of mozzarella. Place in a 350º oven for 5 minutes.
- Remove from heat and garnish with the fresh sage and Marsala glaze.
- For the Marsala glaze: combine the Marsala wine and brown sugar in a small sauce pan and reduce by half. Be cautious not to ignite the wine while reducing.