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Peel the shrimp. Using a small knife, make a deep slit down the back. Remove and discard the vein and set 6 shrimp aside in the refrigerator. Heat the olive oil in a small
skillet over medium heat, add the onion and garlic and cook, stirring for about 2 minutes. Remove from heat and scrape into a food processor. Add the bread crumbs, parsley, smoked salmon, 2 leftover
shrimp and egg white to the blender and blend until smooth. Scrape the mixture into a small bowl. Remove the shrimp from the refrigerator and lay them flat on a work surface. Spoon some stuffing into
each prawn and lightly press the sides together around the stuffing. Preheat a broiler. Arrange stuffed shrimp in a small ovenproof dish, pour in the wine and pace under the broiler for about 4 minutes
or until shrimp and stuffing are completely opaque in color. Remove from the broiler and transfer the shrimp to a serving plate. Stir the butter into remaining liquid in the broiling pan and pour over
the shrimp. Serves 2 or makes 6 appetizers.
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