Best Shrimp And Prosciutto In Phyllo Recipes

EASY PROSCIUTTO-WRAPPED SHRIMP

Steps:

• Preheat oven to 425°F.
• On a cutting board, slice the prosciutto into three long strips and then slice each of those strips in half. (You should have six long strips that are approximately 1-inch by 4-5 inches.) Wrap a piece of prosciutto around the body of a piece of shrimp, and lay it seam-side-down on a parchment-covered baking sheet. Repeat with the remaining shrimp and prosciutto.
• Brush the melted butter onto the top of each shrimp. Season with a few generous pinches of salt and pepper.
• Bake for 8-10 minutes, or until the shrimp are pink and opaque and the prosciutto is slightly crispy. Serve warm, with cocktail forks if desired.
• Whisk all ingredients together until combined. Season with extra salt and pepper if desired, and serve warm.

SHRIMP IN SPICED PHYLLO WITH TOMATO CHUTNEY

Steps:

• Preheat oven to 375°F.
• Make chutney:
• Heat butter in a 10-inch skillet over moderately high heat, then sauté ginger, shallot, and garlic, stirring, 1 minute. Add remaining chutney ingredients and cook over moderate heat, stirring, 4 minutes.
• Make shrimp rolls:
• Stir together nuts and curry powder.
• Cover stack of phyllo with 2 overlapping sheets of plastic wrap, then a damp kitchen towel.
• Remove 1 phyllo sheet, place on a work surface and brush well with butter. Sprinkle with one sixth spice mixture.
• Stack 2 more phyllo sheets on top, buttering each and sprinkling each with spice mixture.
• Cut spiced phyllo stack lengthwise into 5 strips, then cut each crosswise in thirds to make 15 (5 1/2- by 2 1/4-inch) rectangles.
• Place 1 shrimp lengthwise on short end of 1 strip and roll up, leaving head and tail exposed; then roll up 14 more shrimp. Arrange, seams down, 1/2-inch apart, on a buttered baking sheet.
• Make 15 more hors d'oeuvres with remaining (unused) phyllo sheets, butter, spice mixture, and shrimp and arrange on baking sheet.
• Brush tops of rolls with some of remaining butter and bake in middle of oven until phyllo is golden and shrimp are cooked, about 12 minutes.
• Serve shrimp rolls with chutney.

PHYLLO SHRIMP WITH DIPPING SAUCES

Steps:

• Peel and devein shrimp, leaving tails on. Sprinkle with salt and pepper. Stack six sheets of phyllo dough on a work surface; brush top sheet with butter. Cut into 12 strips from long side., Place one shrimp on each strip; roll up. In a large skillet over medium heat, cook shrimp in oil for 2-3 minutes on each side or until shrimp turn pink., In a small bowl, whisk the cilantro lime sauce ingredients. In another bowl, combine mayonnaise and chili paste. Serve sauces with shrimp.

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 PHYLLO ROLL-UPS

Steps:

• Line baking sheets with parchment; set aside. Place 1 sheet of phyllo dough on a work surface (keep remaining dough covered with a damp towel to avoid drying out). Brush with butter; fold in half lengthwise. Brush with butter; fold in half widthwise., Brush with butter; top with a prosciutto strip. Place an asparagus spear and a green bean at a diagonal on bottom right corner; roll up. Repeat with remaining dough, butter, prosciutto and vegetables. , Place roll-ups on prepared baking sheets. Bake at 400° for 6-8 minutes or until golden brown. Meanwhile, in a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; serve with roll-ups.

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 AND PROSCIUTTO IN PHYLLO

Steps:

• In a large mixing bowl, combine oil, ginger, garlic, rosemary, thyme,vodka and pepper.
• Add shrimp, toss to coat with marinade.
• Cover and refrigerate for 3 hours.
• Remove shrimp from marinade and wrap each in Prosciutto. Butter and layer 3 sheets phyllo per shrimp. Cut width-wise into 1-inch-wide strips.
• Wrap phyllo around shrimp to form natural shape of shrimp.
• Brush outside with butter and refrigerate for 1 hour.
• Place phyllo-wrapped shrimp on ungreased cookie sheet and bake in preheated 350°F oven for 8 to 10 minutes, or golden brown.
• Serve hot with your favorite sauce, if desired.