Serves: 4 people Difficulty ': Media Preparation time: 50 minutes INGREDIENTS 4 potatoes 20 shrimp 1 handful of capers 100g. Parma ham 1 bunch chives, chopped herbs, parsley rosemary vegetable broth (enough) bread crumbs (to taste) 1 onion 1 clove of garlic olive oil ---------------- ---------- PROCEDURE Blanch the shrimp in water seasoned with the bunch of herbs, drain and open them.
Peel and chop the garlic. Season the breadcrumbs with a little olive oil, garlic, chives and parsley and stir. Change to the shrimp in seasoned breadcrumbs. Peel and slice the onion. Peel the potatoes, wash thoroughly and cut into pieces. In a saucepan, place onion, potatoes and rosemary.
Cover the wire with all the broth and cook. Puree the mixture and strain it to pass the end. Arrange the shrimp in a pan, season with a little oil and let them gratin under the grill. Meanwhile, in a frying pan, toast the slices of prosciutto until they are golden and crisp. Transfer the shrimp in a fan on a serving plate, garnish with capers and crispy ham and sprinkle with a little fondant potatoes.
Bring to the table with the rest of the fondant in a gravy boat. 
Peel and chop the garlic. Season the breadcrumbs with a little olive oil, garlic, chives and parsley and stir. Change to the shrimp in seasoned breadcrumbs. Peel and slice the onion. Peel the potatoes, wash thoroughly and cut into pieces. In a saucepan, place onion, potatoes and rosemary.
Cover the wire with all the broth and cook. Puree the mixture and strain it to pass the end. Arrange the shrimp in a pan, season with a little oil and let them gratin under the grill. Meanwhile, in a frying pan, toast the slices of prosciutto until they are golden and crisp. Transfer the shrimp in a fan on a serving plate, garnish with capers and crispy ham and sprinkle with a little fondant potatoes.
Bring to the table with the rest of the fondant in a gravy boat.
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