Lisa DiFebo-Osias, owner of DiFebo’s restaurant in Rehoboth, joins Jimmy and Lisa in the kitchen to make wrapped and stuffed shrimp.
Ingredients:
- 1 qt. cooked risotto
- 1 lb. fresh crab meat
- 1/2 cup mascarpone
- 1 t. fresh parsley
- 1/2 cup grated Parmesan
- 1/2 cup dry figs, diced finely
- 24 slices pancetta
- 24 jumbo shrimp
