Shrimp with Peppers and Prosciutto	recipe

A snapshot of the Hub-UK menu in December 2000

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Ingredients

1/4 cup olive oil
1 cup diced onion
1 Tblsp. minced garlic
1/2 cup each of diced red, green and yellow bell pepper (or you can use just one color if desired)
Red pepper flakes to your own taste
4 oz. prosciutto, thinly sliced
1/4 cup Marsala wine
16 Jumbo shrimp or 24 Large, shelled
1 Tblsp. balsamic vinegar
Salt
1 Tblsp. minced parsley
1 Tblsp. minced fresh basil
1 Tblsp. grated lemon rind

Method

• Heat olive oil in large saute pan over moderate heat.

• Add onion, garlic and all bell peppers and pepper flakes. Saute 3 minutes.

• Add prosciutto and cook 1 minute longer. 

• Add Marsala and cook 20 seconds.

• Add shrimp and vinegar, cover and cook until shrimp turn pink 4 - 5 minutes, depending on size. Be careful not to overcook. Remove shrimp and arrange on warmed serving platter.

• Taste juices in pan and add salt if necessary.

• Spoon peppers and pan juices over shrimp.

• Combine parsley, basil and lemon and sprinkle over shrimp. Serve immediately.

Shirley Cline

Email Hub-UK : info@hub-uk.com