Eagles Grilled Shrimp Wrapped In Patriots Prosciutto Recipes

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



Grilled Prosciutto Wrapped Shrimp and Arugula Salad with Pickled Onions, and Balsamic Reduction image

Provided by Guy Fieri

Categories     appetizer

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 19

3/4 cup dry white wine
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
Salt
1/2 lemon, juiced
1/2 cup olive oil
1 pound (U-15) jumbo shrimp, peeled and deveined
1/4 pound thin prosciutto slices, cut into 1 or 2-inch strips (depending on the size of the shrimp)
10 (8-inch) skewers, soaked in warm water
1/2 cup red wine vinegar
2 tablespoons sugar
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
1 medium red onion, thinly sliced
1 cup balsamic vinegar, plus 2 tablespoons
1/4 cup olive oil
1 pound baby arugula

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.

EAGLES GRILLED SHRIMP WRAPPED IN PATRIOTS PROSCIUTTO



Eagles Grilled Shrimp Wrapped in Patriots Prosciutto image

2 SUPER BOWL XXXIX APPETIZERS( as prepared by Cafe Lucci Chef Augie Arifi on ABC 7) From Cafe Lucci :O) I will put in an estimate for the time.

Provided by MissTiff16

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

12 large shrimp, peeled and deveined, tails left on (size U10)
6 slices prosciutto (paper-thin, long strips)
1/4 cup extra virgin olive oil
1/2 teaspoon garlic, minced
1 lemon, juice of
1/2 teaspoon parsley, finely chopped
salt and pepper, to taste
2 cups mesclun (plus small amount of reserved dressing)

Steps:

  • Pre-heat grill or stove-top grill pan. Place all ingredients for dressing in large bowl and whisk to combine. Reserve small amount in separate bowl as final garnish. Set both aside. Lay out prosciutto on work surface and cut each in half crosswise. Place a shrimp at one end of each slice and wrap with the prosciutto. Place on grill and cook about 3-4 minutes per side until done. Toss shrimp in dressing to coat well.
  • To serve, arrange the colorful greens in the center of a large platter and surround with the shrimp. Drizzle the reserved dressing over shrimp and greens.

Nutrition Facts : Calories 135.3, Fat 13.7, SaturatedFat 1.9, Cholesterol 22.7, Sodium 102.4, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 2.5

SHRIMP WRAPPED WITH PROSCIUTTO



Shrimp Wrapped with Prosciutto image

An adventurous dish of fried polenta cakes, shrimp wrapped in prosciutto and a hazelnut liquor sauce! It is as beautiful to see as it is to eat.

Provided by PEGW

Categories     Polenta

Time 45m

Yield 6

Number Of Ingredients 12

2 cups water
1 tablespoon butter
salt and pepper to taste
½ cup polenta
6 ounces mascarpone cheese
2 tablespoons olive oil
6 large shrimp - peeled and deveined
1 ½ cups finely chopped toasted hazelnuts
6 (1/2 ounce) slices prosciutto
2 fluid ounces hazelnut liqueur
⅔ cup heavy cream
4 green onions, with tops flared

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.

Nutrition Facts : Calories 603.6 calories, Carbohydrate 21 g, Cholesterol 99 mg, Fat 52.4 g, Fiber 3.9 g, Protein 12.8 g, SaturatedFat 18.3 g, Sodium 446.5 mg, Sugar 6.2 g

PROSCIUTTO WRAPPED SHRIMP



Prosciutto Wrapped Shrimp image

Make and share this Prosciutto Wrapped Shrimp recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 21m

Yield 8 serving(s)

Number Of Ingredients 5

16 large shrimp
8 slices prosciutto (bacon works well too)
3 tablespoons canola oil
2 garlic cloves, smashed
hot pepper sauce, to taste (Tabasco)

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.

Nutrition Facts : Calories 62.4, Fat 5.5, SaturatedFat 0.4, Cholesterol 21.3, Sodium 20.9, Carbohydrate 0.4, Protein 2.9

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