Alex's Recipes


Shrimp With Papaya and Prosciutto


Serves 4 as a first course.

GIA Cooking Class, Spring 1988

Instructor - John LoCoco



1 lb papaya (one), peeled, halved lengthwise & seeded
1/2 lb thinly sliced prosciutto cut into 1/2 inch wide strips
3 tbsp 1/2" pieces snipped fresh chives
1 tbsp fresh lemon juice
4 tsp Dijon-style mustard
1/3 cup extra-virgin olive oil
3/4 lb shrimp, shelled, leaving tail intact, deveined, rinsed and patted dry.


Fresh whole chives for garnish if desired.

Cut one of the halved papayas crosswise into 20 thin slices and arrange on four plates. Halve the remaining papaya lengthwise, cut crosswise into thin pieces, and toss it gently in a bowl with the prosciutto and the snipped chives. (The plates and the prosciutto mixture may be prepared, up to this point, 4 hours in advance, and kept covered and chilled. Bring the plates and the prosciutto mixture to room temperature before continuing with the recipe.)

In a small bowl whisk together the lemon juice, mustard, and salt and pepper to taste. In a large skillet heat the oil over moderately low heat until it is warm, add the shrimp, and season with salt and pepper. Cook the shrimp covered, turning once or twice, for 2 to 3 minutes or until they are just firm to the touch. Transfer them with a slotted spoon to the prosciutto mixture, and let the oil cook until it is lukewarm. Add the oil to the juice mixture, tossing the mixture gently, and season the mixture with salt and pepper. Divide the mixture among the four plates and garnish each plate with a few whole chives if desired.

Serves 4 as a first course.






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