Best Prosciutto Wrapped Shrimp Recipes

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE

Steps:

• Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.)
• Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper.
• Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce.

PROSCIUTTO WRAPPED SHRIMP

Steps:

• Peel shrimp, without removing tail, devein if necessary.
• Tear each slice of prosciutto lengthwise into 2 long pieces; wrap 1 strip around centre of each shrimp In a shallow bowl, stir together oil, garlic and hot pepper sauce.
• Add shrimp, turning to coat evenly.
• Cover and marinate in refrigerator for at least 1 hour or for up to 4 hours.
• On greased grill over medium heat or under broiler, cook shrimp for about 3 minutes per side or until pink and firm.

JUMBO SHRIMP WRAPPED IN PROSCIUTTO DI PARMA

Steps:

• Combine oil, vinegar, basil and garlic in a bowl. Add the shrimp and marinate overnight in the refrigerator. Preheat broiler.
• Drain shrimp. Cut each piece of prosciutto in half, lengthwise and wrap around each shrimp, securing well with a toothpick.
• Saute the shrimp in a non-stick pan, that has been heated and lightly brushed with olive oil. Cook only to seal the prosciutto to shrimp. Place each piece on broiler pan and grill under broiler for 2 minutes on each side. Careful not to burn the prosciutto or overcook the shrimp.

SHRIMP WRAPPED WITH PROSCIUTTO

Steps:

• In a medium-size pot bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
• When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be prepared in advance).
• Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.
• Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
• To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions.

GRILLED PROSCIUTTO WRAPPED SHRIMP AND ARUGULA SALAD WITH PICKLED ONIONS, AND BALSAMIC REDUCTION

Steps:

• To prep the shrimp: Whisk together the wine, garlic, red pepper, salt and lemon juice. Slowly pour in the olive oil. Add the shrimp and toss to coat. Let stand at room temperature for about 20 minutes.
• Meanwhile, pickle the onions. Combine in a medium sauce pot, red wine vinegar, sugar, red pepper flakes, salt, black pepper and water. Bring to a boil and pour over the onions. Let cool and then refrigerate.
• In another small saucepan, place the 1 cup of balsamic over medium heat and reduce until the vinegar becomes syrupy, about 10 minutes. Remove from the heat and let sit at room temperature until ready to use. May need to reheat for use.
• Have the grill preheated to medium-high.
• Drain shrimp and reserve the marinade. Wrap 1 prosciutto strip around each shrimp and place 2 shrimp on each skewer, leaving a little room between each shrimp. Brush each of the skewers with some of the reserved marinade and place on the grill. Grill the shrimp until the prosciutto is crispy and the shrimp turn opaque and are cooked through, about 3 minutes per side.
• In a large bowl, dress the arugula and the pickled onions with remaining balsamic, a splash of olive oil, salt and pepper. Transfer to a serving dish and top with the shrimp skewers. Drizzle the balsamic reduction over the top.

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE

Steps:

• Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate).
• Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard, and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper.
• Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce.

PROSCIUTTO-WRAPPED SHRIMP AND MELON

Steps:

• Bring a large pot of salted water to a boil. Add the shrimp and simmer until cooked through, about 2 minutes. Drain and rinse under cold water; pat dry and transfer to a large bowl. Add the melon, 4 tablespoons olive oil, 2 tablespoons vinegar, the honey, 1/2 teaspoon salt and a few grinds of pepper; gently stir. Let marinate 15 minutes.
• Wrap 1 melon slice and 1 shrimp in a piece of prosciutto; secure with a toothpick. Repeat with the remaining ingredients.
• Transfer the remaining marinade to a blender. Add the remaining 2 tablespoons olive oil, 1 tablespoon vinegar and the herbs; puree. Season with salt and pepper. Serve the prosciutto-shrimp bundles with the dressing.

PROSCIUTTO-WRAPPED SHRIMP W/ GARLIC DIPPING SAUCE

Steps:

• 1. Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate).
• 2. Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard, and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper.
• 3. Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce.

JUMBO SHRIMP WRAPPED WITH ARUGULA AND PROSCIUTTO

Steps:

• Place shrimp in shallow dish and add lemon zest and juice, garlic, salt, pepper and extra-virgin olive oil. Toss shrimp to coat evenly with dressing. Arrange the arugula in piles of 2 or 3 leaves, working with 6 piles at a time. Pile up 3 slices of prosciutto and cut in half across.
• To assemble the shrimp, place 1 shrimp on each pile of 2 or 3 arugula leaves then wrap the leaves up with the shrimp using the prosciutto. Assemble 6 pieces at a time, like an assembly line. Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure into place with a party pick.
• Arrange the shrimp appetizers on a platter and don't forget to put out a small empty bowl near the shrimp platter to collect the tails of shrimp and party picks, once guests finish the appetizers.

SHRIMP WRAPPED IN PROSCIUTTO WITH CURRY VINAIGRETTE

Steps:

• Combine the chicken broth, curry powder, shallots and peppercorns in a small saucepan. Simmer over medium-high heat until reduced by half, about 10 minutes. Strain into a medium-size glass or ceramic bowl. For the vinaigrette, whisk in the vinegar and 4 teaspoons of the olive oil. Set aside.
• Preheat the oven to 350 degrees. Wrap 1 slice of prosciutto tightly around each shrimp. Trim. Combine the flour and white pepper. Dust the shrimp with the pepper mixture. Heat the remaining olive oil in a large saute pan over high heat. Working in batches, add the shrimp and cook until golden, about 2 minutes on each side. Transfer cooked shrimp to a baking sheet.
• Bake shrimp until opaque, about 3 minutes. Brush with vinaigrette. Serve.

PROSCIUTTO-WRAPPED HEAD-ON SHRIMP WITH A WARM FENNEL, RADICCHIO AND GRAPEFRUIT SALAD

Steps:

• Put the potatoes in a small, heavily salted pot of cold water with the smashed garlic. Bring the water to a boil, then cook until the potatoes are tender, 4 to 5 minutes. Drain and cool on a quarter sheet tray.
• Using kitchen shears and starting below the head, slide a blade along the back of a shrimp until you reach the tail. Peel the skin off, being careful to keep the head and tail intact. Devein if necessary and very briefly rinse. Repeat with the remaining shrimp.
• Wrap each piece of shrimp with a slice of prosciutto and secure with a toothpick. Thinly slice the remaining prosciutto and set aside.
• Heavily coat a pan in olive oil and place over medium-high heat. Working in batches, saute the shrimp until the prosciutto is crisp and the shrimp has turned pink, about 2 minutes per side. Remove the shrimp from the pan and let cool, then remove the toothpicks.
• Using the same pan and additional olive oil if necessary, fry the extra prosciutto slices until crisp, about 2 minutes. Turn down the heat to medium and add the potatoes. Cook for 2 minutes, then add the red onion. Cook until the onions are soft, about 4 minutes, then add the red wine vinegar and lightly mix. Turn the heat to low and add the fennel, reserved juice from the grapefruit and the red pepper flakes. Reduce for an additional minute or two. Add the radicchio and arugula and gently toss to coat. Season to taste.
• Plate a large spoonful of warm salad and top with 3 pieces of shrimp. Garnish with a couple grapefruit supremes and fennel fronds. Repeat to make one more serving

GRILLED PROSCIUTTO-WRAPPED SHRIMP WITH MARSALA GLAZE

Steps:

• Boil first 3 ingredients in heavy medium saucepan until reduced to 1 1/3 cups, about 15 minutes. Cool glaze 15 minutes. Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Place 1 prosciutto strip (1/2 slice) on work surface. Dip 1 shrimp into glaze; place almost at 1 end of strip. Sprinkle with thyme. Wrap prosciutto around shrimp, enclosing completely. Dip into glaze; place on platter. Repeat with remaining prosciutto, shrimp, and thyme, and glaze as needed. Grill shrimp 2 minutes; brush with glaze. Turn shrimp over; brush with glaze. Grill until shrimp are opaque in center and prosciutto is charred, about 2 minutes longer.

JAKE'S ON THE LAKE STYLE SHRIMP WRAPPED IN PROSCIUTTO

Steps:

• You will also need 18 bamboo skewers for this recipe- soak them in water 30 minutes before using.
• Set a slice of proscuitto on a work surface and place a basil leaf at one of the short ends, then top with a shrimp and roll up jelly roll style.
• Stick the shrimp on a skewer, leaving a handle, and continue with the rest of the shrimp- one shrimp roll per skewer.
• Heat a grill to medium-high (or preheat your broiler) and coat grill with a bit of oil so the shrimp won't stick.
• Mix together vinegar,mustard, and garlic.
• Gradually whisk in oil until blended and season with plenty of salt and pepper to taste- set into a small bowl.
• Grill shrimp rolls until opaque in centers, about 6 minutes, turning frequently so they don't burn.
• Set on a platter and serve sauce in a small bowl for your guests to dip the skwered shrimp into.

PHYLLO & PROSCIUTTO WRAPPED SHRIMP WITH PAPAYA-TOMATO RELISH

Steps:

• 1. In large mixing bowl, combine the oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add the shrimp, toss to coat with marinade. Cover and refrigerate for 3 hours.
• 2. Preheat the oven to 350ºF. Remove shrimp from marinade and wrap each in prosciutto. Butter and layer 3 sheets of phyllo per shrimp. Cut widthwise into 1-inch wide strips. Wrap phyllo around the shrimp to form the natural shape of the shrimp. Brush the outside with butter and refrigerate for 1 hour. Place the phyllo-wrapped shrimp on an ungreased cookie sheet and bake for 8 to 10 minutes or until golden brown.
• 3. Serve hot with Papaya-Tomato Relish or your favorite Southwestern style relish.
• 4. PAPAYA-TOMATO RELISH: In a medium bowl, combine the papaya, tomato, parsley, chives, gherkins, red peppers and capers. In a small bowl, combine the vinegar and garlic. Whisk in the olive oil and blend well. Pour over papaya mixture, toss and add salt and pepper to taste.

PROSCIUTTO WRAPPED SHRIMP

Steps:

• 1. Marinate the shrimp in 3 tablespoons of lime juice while you make the tropical mango salsa.
• 2. In a bowl combine the mango, papaya, jalepenos, onions,cilantro, red peppers, and lime juice
• 3. Take one slice of prosciutto, place a slice of melon in the middle, put a shrimp on top of that, put a teaspoon of cream cheese on top of shrimp.
• 4. Wrap each end of prosciutto over filling, cover and refridgerate until ready to serve.
• 5. Serve the prosciutto wrapped shrimp with the mango salsa.

PROSCIUTTO WRAPPED CHILE SHRIMP WITH GREEN ONIONS

Steps:

• Heat a grill or grill pan to medium.
• Combine the EVOO, scallion whites, chile and lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat. Wrap each shrimp with a slice of prosciutto and thread onto a skewer.
• Grill the shrimp until firm and opaque, about 3 minutes per side. Transfer to a serving platter and garnish with the scallion greens and another squeeze of lemon juice.

SMOKED PROSCIUTTO-WRAPPED SHRIMP ON STIR-FRIED NAPA CABBAGE & SAUERKRAUT

Steps:

• Preheat grill Toss shrimp in olive oil. Place a sage leaf on each shrimp and wrap with ham. Skewer 3 shrimp per skewer and grill over medium heat until shrimp appear translucent at thick end. Spoon Preiselbeeren over each and serve over stir-fried cabbage and sauerkraut (recipe below).
• Heat a large skillet or wok. Add sesame seeds, tossing until they turn golden and begin to pop. Transfer to a small plate and set aside. Heat peanut oil and sesame oil in skillet; add sauerkraut and red pepper. Stir-fry on medium heat until sauerkraut begins to brown. Add cabbage and stir-fry just until it wilts. Add sesame seeds, and stir gently. Garnish with red pepper and scallions. Serve.

PROSCIUTTO-WRAPPED BASIL SHRIMP

Steps:

• Preheat broiler.
• In a medium bowl, combine the shrimp, basil, olive oil, zest, salt, red pepper flakes and black pepper. Mix well and set aside.
• Lay the prosciutto slices on a large work surface and cut prosciutto in half lengthwise so you have 20 pieces. Wrap the prosciutto around each shrimp, leaving the tail hanging out, and thread on an 8-inch skewer. Repeat with remaining shrimp for a total of 4 skewers with 5 shrimp each.
• Place the skewers on a broiling pan lightly coated with cooking spray. Broil the shrimp 2 minutes on each side. Serve hot with lemon wedges.

PROSCIUTTO-WRAPPED SHRIMP WITH BOURBON BARBECUE SAUCE

Steps:

• MAKE THE BARBECUE SAUCE In a medium skillet, heat the olive oil. Add the onion and rosemary and cook over moderate heat, stirring occasionally, until the onion begins to brown, about 6 minutes. Add the garlic and cook until softened and fragrant, about 5 minutes. Stir in all of the remaining barbecue sauce ingredients and season with salt and pepper. In a food processor, puree the barbecue sauce until smooth. Transfer the sauce to a bowl. PREPARE THE SHRIMP Preheat the oven to 400°. In a medium bowl, toss the shrimp with the olive oil and season with salt and pepper. Wrap each shrimp in a half slice of prosciutto and transfer to a rimmed baking sheet. Brush the shrimp with some of the barbecue sauce and arrange them 1 inch apart. Roast the shrimp for 5 minutes. Turn the shrimp over, brush with more barbecue sauce and roast for about 5 minutes longer, until the shrimp are firm and white throughout and the barbecue sauce is shiny. Transfer the shrimp to a platter and sprinkle with the chopped parsley. Serve with lime wedges and any remaining barbecue sauce for dipping. MAKE AHEAD The barbecue sauce can be refrigerated for 3 days. The prosciutto-wrapped shrimp can be refrigerated for 8 hours before roasting.

PESTO PROSCIUTTO WRAPPED GRILLED SHRIMP

Steps:

• Start by making pesto. Place all ingredients except the Extra virgin olive oil in food processor and pulse until finely mixed. With food processor going slowly add Extra virgin olive oil until you get the right consistency. I like it to be like a thin to medium paste. Place pesto into a large bowl and add cleaned shrimp toss lightly, cover set in refrigerator for half an hour.
• While shrimp are marinating I soak 4-6 wooden skewers in a tall glass of water so they will not burn on grill I turn them over at about 7 minutes. When ½ hour is up remove shrimp from pesto and wrap ½ slice of prosciutto around shrimp the place on skewer do this until you have all shrimp on skewers. Place on large platter and pour remaining pesto over kabobs.
• Start grill I use med high heat to start when coals are fiery orange. Rub grill with paper towel folded into quarter size and dipped in vegatable oil Place corn on grill. I grill it 2 minutes on every side then place on plate to cool. Place shrimp kabobs on grill watch them. I usually turn them over every 4-5 minutes until they are done. Should be pink may have some dark tails but that is all right you are not eating the tails. When shrimp has cooked remove to platter and let rest 6-8 minutes before removing them from skewers.
• Cut corn off cob and place in medium bowl add all ingredients for salad except red wine vinegar and extra virgin olive oil. Toss all vegetables together then mix red wine vinegar and Extra virigin olive oil and pour onto slaw toss again. Cover and set aside.
• Plating starts with 2 serving spoons of Tomato basil corn slaw followed by 6 shrimp sitting on top of slaw in circle, garnish with 1 small bunch of fresh basil leaves per plate and serve.