Prosciutto Wrapped Chile Shrimp With Green Onions Recipes

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PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE



Prosciutto-Wrapped Shrimp With Garlic Dipping Sauce image

This is from Jake's On the Lake, Tahoe City, Ca. I served these for one party, and even people who said they didn't like shrimp scarffed these down.

Provided by lazyme

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

18 slices prosciutto
18 fresh basil leaves
18 extra-large shrimp, peeled and deveined
18 bamboo skewers, soaked 30 minutes
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon garlic, chopped
1 cup olive oil

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



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

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     Side Dish     Grain Side Dish Recipes     Polenta Recipes

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

GREEN CHILE PROSCIUTTO APPETIZERS



Green Chile Prosciutto Appetizers image

I created these prosciutto appetizers for my husband who enjoys green chiles. He loves these rolls so much he could eat a whole pan! —Paula McHargue, Richmond, Kentucky

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 14

Number Of Ingredients 7

1 tube (8 ounces) refrigerated crescent rolls
3 ounces cream cheese, softened
1 can (4 ounces) chopped green chiles, drained
1 tablespoon sweet hot mustard
1/2 cup thinly sliced prosciutto, cooked and crumbled
1 large egg, beaten
3 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 375°. Unroll crescent dough into 1 long rectangle; press perforations to seal. In a small bowl, beat cream cheese, green chiles and mustard. Spread over dough to within 1/2 in. of edges. Sprinkle with prosciutto. Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Cut into 1-in. slices., Place on a parchment-lined baking sheet. Brush with egg; sprinkle with Parmesan cheese. Bake until golden brown, 12-15 minutes. If desired, top with additional grated Parmesan cheese.

Nutrition Facts : Calories 98 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 258mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

SHRIMP WRAPPED IN PROSCIUTTO WITH CURRY VINAIGRETTE



Shrimp Wrapped In Prosciutto With Curry Vinaigrette image

Provided by Molly O'Neill

Categories     appetizer

Time 25m

Yield Forty-two shrimp

Number Of Ingredients 10

1 cup chicken broth, homemade or low-sodium canned
1 teaspoon curry powder
10 shallots, peeled and minced
2 tablespoons white peppercorns, cracked
6 teaspoons white-wine vinegar
2 tablespoons olive oil
42 thin slices prosciutto, chilled
42 large shrimp, peeled and deveined, tail intact
2 tablespoons all-purpose flour
1 tablespoon freshly ground white pepper

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.

Nutrition Facts : @context http, Calories 853, UnsaturatedFat 21 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 13 grams, Protein 76 grams, SaturatedFat 7 grams, Sodium 5285 milligrams, Sugar 25 grams, TransFat 0 grams

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Top Asked Questions

How do you cook shrimp with prosciutto and garlic?
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.
How do you cook shrimp with hazelnuts?
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).
How to cook shrimp in a crock pot?
In a medium-size pot bring water to a boil. Add butter, salt, and pepper. When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil.

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