Jumbo Shrimp With Prosciutto And Basil Recipes

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JUMBO SHRIMP WITH PROSCIUTTO AND BASIL



Jumbo Shrimp with Prosciutto and Basil image

These shrimp are a glamorous departure from burgers and hotdogs, yet are just as easy to fix. They only take a few minutes on the grill, so plan on cooking some other veggies to go with the shrimp while you have the grill hot. These shrimp can be the star attraction of a meal, or just serve one or two as a terrific appetizer for even greater things to come. Prep time indicated does not include the time marinating in the refrigerator.

Provided by Geema

Categories     Summer

Time 21m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup dry white wine
1 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1/2 cup chopped fresh basil
freshly cracked black pepper
16 large shrimp, peeled,deveined,tails left on
16 large basil leaves
16 slices thin prosciutto, fat trimmed

Steps:

  • Combine the wine, oil, lemon juice, mustard, chopped basil, and peppercorns and pour over the shrimp in a shallow bowl.
  • Marinate in the refrigerator at least 3 hours, turning the shrimp occasionally.
  • Prepare grill.
  • Remove the shrimp from marinade, reserving it to baste the shrimp while cooking.
  • Wrap the middle of each shrimp first with a basil leaf and then with a slice of the prosciutto.
  • Thread the shrimp on 4 metal skewers, 4 to a skewer.
  • Grill shrimp, basting with marinade for several minutes on each side.
  • Serve immediately.

Nutrition Facts : Calories 560.9, Fat 54.6, SaturatedFat 7.5, Cholesterol 42.9, Sodium 138.1, Carbohydrate 4.1, Fiber 0.9, Sugar 1.2, Protein 5.4

JUMBO SHRIMP WRAPPED WITH ARUGULA AND PROSCIUTTO



Jumbo Shrimp Wrapped with Arugula and Prosciutto image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 12m

Yield 18 jumbo shrimp, feeding 6 to 8 guests

Number Of Ingredients 9

18 cooked, frozen jumbo shrimp, defrosted
1 lemon, zested and juiced
1 clove garlic, finely chopped
Coarse salt and black pepper
2 tablespoons extra virgin olive oil, eyeball it
2 cups trimmed arugula leaves
9 slices imported prosciutto, 1/3 pound
18 grape tomatoes
18 party picks, 3 or 4 inches long

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.

JUMBO SHRIMP WRAPPED IN PROSCIUTTO DI PARMA



Jumbo Shrimp Wrapped in Prosciutto di Parma image

Provided by Food Network

Categories     main-dish

Time 8h25m

Yield 4 to 5 servings

Number Of Ingredients 5

1/2 cup olive oil
2 tablespoons dry white wine vinegar
3 tablespoons chopped fresh basil
1 pound large shrimp (13 to 15 per pound), peeled and deveined, with tails intact
8 to 10 pieces prosciutto di Parma, sliced very thin

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 IN PROSCIUTTO AND BASIL ON ROSEMARY SKEWERS



Shrimp Wrapped in Prosciutto and Basil on Rosemary Skewers image

My family and friends just love this simple, yet elegant entree. I have been making it for years, and it never fails to impress! The rosemary skewers are so fragrant on the grill, and give the shrimp a wonderful flavor! I have a huge hedge of rosemary in my yard and select the mature, wood sticks and remove the leaves, except the tops. ENJOY this simple dish...........

Provided by tweetyfan

Categories     Summer

Time 25m

Yield 3-6 serving(s)

Number Of Ingredients 5

1 lb thin sliced italian prosciutto
2 lbs raw shrimp, jumbo size,peeled and deveined
2 cups fresh basil leaves, washed and dried
2/3 cup Dijon mustard
12 skewers (I use fresh mature rosemary twings or sticks, stripped of leaves except tops)

Steps:

  • Peel and devein jumbo shrimp.
  • Brush dijon mustard evenly on shrimp.
  • Wrap one big basil leaf around shrimp.
  • Wrap 1/2 slice of prosciutto over basil.
  • Thread shrimp onto cleaned rosemary skewer (I like to leave the leaves on the top for effect and flavor) Heat grill to medium-hot and place skewers on grill and cook about 3 minutes per side, or when when shrimp is pink.
  • Serve over bead of rice or cous cous.
  • YUMMY!

Nutrition Facts : Calories 258.8, Fat 5.5, SaturatedFat 0.5, Cholesterol 382, Sodium 2345.4, Carbohydrate 6.5, Fiber 2.3, Sugar 0.6, Protein 44.6

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