Prosciutto Wrapped Jalepeno Prawns Recipes

PROSCIUTTO WRAPPED SHRIMP

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.

PROSCIUTTO WRAPPED PRAWNS WITH GARLIC SAUCE

Steps:

• Using one slice of prosciutto at a time, lay one basil leaf across the short end.
• Place 1 prawn on top of the basil and roll up.
• Thread Prawn onto a skewer and set aside.
• Repeat with remaining prawns, prosciutto and basil.
• In a food processor, combine the vinegar, mustard and garlic.
• Blend until smooth.
• Gradually add the oil and blend well.
• Place in a small serving bowl.
• On a prepared grill, over medium high heat, grill the prawns until opaque in center, turning frequently, about 6 minutes.
• Serve hot or at room temperature with the garlic sauce.

PROSCIUTTO WRAPPED PRAWNS

Steps:

• Press 1 Tbsp of the cheese into the cavity of each prawn.
• Wrap each tightly with a ½ slice of proscuitto.
• Start at the tail (do not wrap the tail shell) and spiral down to the head (or where it should be).
• In a saute pan heat oil over medium heat.
• When hot sear the wrapped prawns for 2-3 minute on each side or until they turn pink.
• They may also be placed under the broiler.
• If broiling dot with a little butter or oil on each side b4 placing under broiler.
• Serve hot or warm.

JALAPENO WRAPPED SHRIMP

Steps:

• Cut jalapeno in half and remove seeds. Roughly chop shrimp. Fill the cavity loosely with cream cheese. Add in cooked, chopped shrimp. Wrap peppers with prosciutto. Insert a toothpick to hold together. Grill until done, about 5 minutes.

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE

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.

SHRIMP WRAPPED WITH PROSCIUTTO

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.

PROSCIUTTO WRAPPED JALAPENO PEPPERS STUFFED WITH GOAT CHEESE

Steps:

• Make the dip by combining the mayonnaise, lemon juice, cumin, oregano and honey and a small bowl, Cover and chill until needed. Before serving, bring to room temperature.
• Preheat the oven to 450.
• Line a baking sheet with parchment paper. Divide and stuff the half peppers with the goat cheese. Wrap each half pepper with half the prosciutto and set on the baking sheet, stuffed side up.
• Drizzle the peppers with olive oil. Roast 15 - 20 minutes or until just tender.
• Arrange the peppers on a serving platter with the dipping sauce in the middle.

BAKED PROSCIUTTO-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 450 deg F. Line rimmed pan with foil, and coat with cooking spray.
• In a medium bowl, combine the cheeses, scallion, and lemon zest.
• Wear rubber gloves to protect hands and halve the jalapenos lengthwise. Remove ribs and seeds. Stuff each half with the cheese mixture, making sure to use all of the cheese.
• Wrap 1 slice of prosciutto around each pepper half, overlapping the ends on the bottom of the jalapeno.
• Arrange on baking sheet and bake on center rack of oven until the prosciutto is slightly crispy, about 15 minutes.