Best Grilled Pancetta Wrapped Shrimp Recipes

GRILLED PANCETTA WRAPPED SHRIMP WITH CREAMY HERB DRESSING image

Yield 10-12 servings

Number Of Ingredients 10

1/2 c. mayonnaise
1/2 c. buttermilk
1 green onion- coarsly chopped
1 1/2 tbs coarsly chopped italian parsley
1/2 garlic clove
1tsp. fresh lime juice
20-24 uncooked large shrimp- peeled and deveined
20-24 thin slices of pancetta
20-24 toothpicks soaked in water
olive oil

Steps:

Blend first 6 ingredients in processor until herbs are finely chopped. Por dressing into small bowl, cover and chill. Place shrimp on a baking sheet. Wrap one slice of pancetta around each shrimp, securing with a toothpick. Brush with oil. Sprinkle with pepper. (can be made 4 hours ahead. Spray grill rack with cooking spray. Heat BBQ to medium high. Grill shrimp until cooked through and pancetta is crisp- turning occasionaly- about 6 minutes. Remove toothpicks. Place bowl of dressing on a platter and arrange shrimp around bowl.

GRILLED PANCETTA-WRAPPED SHRIMP WITH CREAMY HERB DRESSING image

Yield 10

Number Of Ingredients 11

1/2 cup mayonnaise
1/2 cup buttermilk
1 green onion, coarsely chopped
1 1/2 tablespoons coarsely chopped fresh Italian parsley
1/2 garlic clove
1 teaspoon fresh lime juice
20 to 24 uncooked large shrimp, peeled, deveined, tails left intact
20 to 24 thin slices pancetta (Italian bacon)
20 to 24 toothpicks, soaked in water 30 minutes, drained
Olive oil
Nonstick vegetable oil spray

Steps:

Blend first 6 ingredients in processor until parsley is finely chopped. Pour dressing into small bowl; cover and chill until cold, at least 1 hour. Place shrimp on baking sheet. Wrap 1 pancetta slice around each shrimp; secure with toothpick. Brush with oil. Sprinkle with pepper. DO AHEAD Can be made 4 hours ahead; cover and chill. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Grill shrimp until cooked through and pancetta is crisp, turning occasionally, about 6 minutes. Remove toothpicks. Place bowl of dressing on platter. Arrange shrimp around bowl.

Pancetta Wrapped Bayou La Batre Shrimp with Rikards Mill Yellow Corn Grits and Grilled Heirloom Tomatoes image

Provided by Food Network

Categories main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 24

24 (U-8) head on wild shrimp
8 ounces pancetta
1 tablespoon lemon pepper
4 ounces Worcestershire sauce
1 quart whole milk
1 pint water
3 jalapeno peppers, split
4 cups yellow corn stone-ground grits
1 tablespoon whole butter
1 tablespoon mascarpone cheese
Salt and pepper
3 peeled and sliced shallots
2 corn cobs, kernels removed
All the shrimp shells from peeling shrimp
1 tablespoon whole butter
1 tablespoon tomato paste
1-ounce dry sherry
1 1/2 quarts shrimp stock
1 tablespoon all-purpose flour
6 pieces okra, rolled in rice flour
6 (1/2-inch) thick slices heirloom tomatoes
Shaved fennel, soaked in ice water
Fennel Fronds, for garnish
Micro parsley, for garnish

Steps:

Pancetta Wrapped Shrimp:
To prepare the shrimp, shell and devein, leaving the head on and reserving shells for the Shrimp Reduction. Slice the pancetta or have your grocer slice it for you the same thickness as slab bacon. Wrap the flesh part of each shrimp with the pancetta. To cook the shrimp, season the shrimp with lemon pepper and saute over medium heat until the pancetta is golden brown and crisp. Deglaze the pan with Worcestershire and reduce to coat the shrimp. Reserve for plating.
Yellow Corn Grits:
To cook the grits: Bring the milk, water and jalapenos to a simmer over medium heat. Add the grits and butter; simmer until tender adding additional water if needed, stirring occasionally. When grits are tender, finish with mascarpone cheese and season with salt and pepper. Reserve warm for plating.
Shrimp Reduction:
In a small saucepan sweat the shallot, corn cobs and shrimp shells in whole butter until orange. Add tomato paste and caramelize. Deglaze with white wine and reduce. Add shrimp stock and simmer for 1/2 hour. Strain, reduce by 1/2 and finish with whole buerre manie - buerre manie is made by combining the whole butter with the flour. Reserve for plating.;
To garnish the plate:
Fry okra in 350 degrees F oil until golden. Grill heirloom tomatoes. Place tomatoes and okra in the middle of the plate, spoon grits on top of the okra and tomatoes, arrange shrimp around the plate. Sprinkle shaved fennel, fronds and parsley on top of dish.

GRILLED PANCETTA-WRAPPED SHRIMP image

Categories Shellfish

Yield 6-8 servings

Number Of Ingredients 5

2 pounds large, raw shrimp, peeled and deveined (12-15 count)
25 to 30 thin slices of pancetta
Olive oil or vegetable oil
2 tablespoons honey
Long wooden skewers, for grilling, soaked in water for 30 minutes

Steps:

1. Preheat grill to medium-high heat. Wrap a slice of pancetta around each of the shrimp and skewer with either one or two wooden skewers (two makes for especially easy handling). Place the shrimp on a baking sheet and brush lightly with oil on either side. 2. In a small bowl, mix the honey with 1 to 2 tablespoons of water, and blend with a whisk or a fork. Set aside. 3. When the grill is hot, grill the shrimp for about 3 minutes on the first side, until beginning to brown. Flip the shrimp and baste with the honey glaze. After another 3 to 4 minutes, when the shrimp are cooked through, remove them from the fire and baste once more with the glaze. Serve warm, with peach and bell pepper salsa. Serves 6. For the salsa: 1 cup red bell pepper, finely chopped (approximately one large red bell pepper) 2/3 cup peach or apple, finely chopped (approximately one to two peaches or apples) 1/3 cup red onion, diced 3 tablespoons cilantro leaves, finely chopped 2 teaspoons neutrally flavored oil, such as vegetable oil 1 teaspoon fresh lime juice In a bowl, combine all ingredients and season with salt and pepper. Refrigerate until ready to use. (The salsa can be made several hours ahead of time.)