Shrimp Lafayette and Mardi Gras Rice

This elaborate dish for one combines shrimp, wrapped with Jack cheese

and prosciutto, with wild rice and vegetables in a roux-thickened sauce.

6 jumbo shrimp (16-20 per lb), peeled and deveined
3 very thinly slices prosciutto ham
2 very thinly slices Monterrey Jack cheese
3 Tablespoons butter
One-quarter green bell pepper (diced)
One-quarter red bell pepper( diced)
2 Tbsp. yellow onion (diced)
One cup shredded red cabbage
One-half Tablespoon fresh minced garlic
One-half teaspoon fennel seed
One-half cup canned diced tomatoes
1 Tablespoon fresh minced parsley
1/2 cup wild rice
3 1/4 cups shrimp stock
2 cups shrimp stock
Red roux (approx one-half cup)
Salt and pepper
Lemon wedges (for garnish)
Two fresh chive stems

Cut prosciutto ham in half lengthways. Cut Jack cheese into thirds lengthwise. Fold cheese strips in half and place along the back of the shrimp and wrap with prosciutto ham. Place in refrigerator until needed. Heat butter and sauté green pepper, red pepper, red cabbage, garlic, onion, and fennel seed. Add tomatoes, parsley, wild rice, and shrimp stock. Cover and let simmer until rice is tender, but not overcooked. Preheat oven to 350 degrees. Put wrapped shrimp into greased baking pan and bake approx ten to twelve minutes, until done. Meanwhile, bring the 2 cups shrimp stock to a gentle boil and add the red roux; cook and stir until thickened & bubbly; remove from heat. Flood (pour) shrimp etoufee (the thickened red roux mixture) onto the middle of the plate. Remove shrimp from oven. Spoon rice in a circle around the inner circle of the plate. Place shrimp in a line over the sauce. Garnish with lemon and two chive stems.

Notes:
For added spiciness and kick, add one-eighth teaspoon cayenne pepper to shrimp stock.