Creating this recipe for the Ile de France Cheese ‘Holiday Recipe Contest’ was a lot of fun! Living on the coast of South Carolina means I have access to some of the most succulent shrimp you could ever put in your mouth, so finding new ways to prepare, plate and design shrimp requires creativity. For this dish, I wanted a savory, salty taste combined with the tender shrimp, and, of course, I had to incorporate an Ile de France cheese. Now, I know there are culinary ‘rules’ on the pairing of seafood and cheese, but, hey, it’s my recipe, and I can do whatever makes my palate happy, and this combination did! It also was impressive enough to take the runner-up winning award, so I’m happy!

Makes: 9 shrimp wraps

What you need:

1 cup canola oil

2 beaten eggs

3 tbl water

1 tbl chopped chives

½ cup all-purpose flour

1 teaspoon coarse ground pepper

½ tsp sea salt

½ tsp red chili pepper flakes

1 tsp harissa

9 extra large (21-25 count size) or colossal size peeled and deveined shrimp tail-on with a sprinkling of salt/pepper on both sides

3 ounces (9 thin slices) prosciutto

4 ounces Ild de Brand Brie (Note: Slice in the middle. Make four lengthwise slices {from the middle out) about ½” thick. Lay flat and slice in the middle into two pieces—like long French fries. Then cut in half making 2-3” long slices of the brie. You will now have 4 pieces. Continue until you have 9 slices which will be used in the wraps.)

2 tbl chopped fresh chives

About 15 chives (unchopped) for garish

What you do:

Place the canola oil in a heavy large skillet. Turn heat to low. Combine in a pie plate the beaten egg and water. Set aside. Combine in another pie plate the flour, pepper, salt, chili pepper flakes, and harissa and blend well.

ASSEMBLING THE WRAPS:

Lay out a slice of prosciutto and fold over lengthwise. Place the shrimp to one end of the prosciutto; make sure the tail is left out. Lay a brie slice on top of the shrimp. Place some of the chopped chives next to the inside shrimp side. Begin rolling the prosciutto making a ‘blanket’ around the shrimp leaving the tail exposed. Try to not let the brie be exposed. Tilt the pie plate with the egg wash. Dip the wrapped shrimp in this. It will ‘seal’ the prosciutto. Use your fingers to tuck and seal together. Place in the flour mixture and coat well. Put on a plate. Continue with all shrimp. Increase skillet heat to medium getting the oil hot. (Note: You can change your heat depending upon how brown the shrimp are getting moving from medium high all the way down to low as the shrimp are cooking.) Place 2 or 3 shrimp (seam side down) in the skillet (do not crowd) and fry for about 2 minutes on that side. Using tongs, gently turn and fry another 3-3 ½ minutes slightly turning and frying all around. When golden brown all over, remove and place on a paper towel to drain. Continue with all the shrimp wraps. Garnish with additional chive sprigs. Serve with our favorite dipping sauce. I used a 2:1 hoisin sauce and soy sauce mixture.

©Alice D’Antoni Phillips Ally’s Kitchen