Prosciutto Wrapped Shrimp

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Prosciutto Wrapped Shrimp
Prosciutto Wrapped Shrimp
4
Servings
20m
Prep Time
6-8m
Cook Time
26m
Ready In

Recipe: #33487

October 07, 2019

Categories: Dinner, Main Dish, Pork, more

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"This is out of the Costco October 2019 magazine...you can use Pancetta if you prefer...the recipe is from Rachael Ray 50...cookbook. This can be served as an appetizer serving 6-7 people...I like JostLori's suggestion of julienne the sage...I'm sure it would not create a huge amount of sage in a bite...excellent idea..."

Original recipe yields 4 servings
OK
I've Tried It

Ingredients

Nutritional

  • Serving Size: 1 (483.1 g)
  • Calories 615
  • Total Fat - 34.7 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 375.1 mg
  • Sodium - 3128.2 mg
  • Total Carbohydrate - 17.3 g
  • Dietary Fiber - 5.6 g
  • Sugars - 1.5 g
  • Protein - 58.3 g
  • Calcium - 320.2 mg
  • Iron - 5.1 mg
  • Vitamin C - 32.4 mg
  • Thiamin - 1.4 mg

Step 1

Peel and devein shrimp, with tails on. Rinse and pat them dry. Place the shrimp in a dish and dress with the zest of 1 lemon, salt, pepper, garlic, and 3 tablespoons olive oil. Place a sage leaf in the cavity of the back of each shrimp where it has been deveined. Wrap the shrimp with the prosciutto in a tight, slightly overlapping layer covering the shrimp but not the tail.

Step 2

Heat a large nonstick skillet over medium-high heat, add the remaining tablespoon of olive oil, and arrange the shrimp in the pan, well nested and in a single layer. Cook for about 3 minutes, then turn and cook for about 3 minutes more. The shrimp should be firm and the prosciutto crisp. Remove the shrimp to a platter. Add the wine and lemon juice to the pan,, and swirl in the butter to melt. Spoon the sauce over the shrimp and serve.

Tips & Variations


No special items needed.
Tags : Dinner Main Dish Appetizers

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Write Review
JostLori

What a fantastic appetizer! I only made 8 for the two of us, but these were the super jumbo size and 2 or 3 each would have been more than enough! We loved the flavors and the sauce was wondefully piquant! We'll be making these again with one slight change... next time I'll julienne the sage, because on several of the shrimp, the whole leaf came out with the first bite - and it was a bit too overpowering in a single bite. We want to "spread the love" so to speak! These are great for a party because they are easy to prepare in advance, and then fry up at the last minute. If the sage is julienned, you can use smaller shrimp and make them more 1 or 2 biter's. Thanks for posting!

review by:
(17 Dec 2019)