PROSCIUTTO-WRAPPED BASIL SHRIMP
Make and share this Prosciutto-Wrapped Basil Shrimp recipe from Food.com.
Provided by gailanng
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- In a medium bowl, combine the shrimp, basil, olive oil, zest, salt, red pepper flakes and black pepper. Mix well and set aside.
- Lay the prosciutto slices on a large work surface and cut prosciutto in half lengthwise so you have 20 pieces. Wrap the prosciutto around each shrimp, leaving the tail hanging out, and thread on an 8-inch skewer. Repeat with remaining shrimp for a total of 4 skewers with 5 shrimp each.
- Place the skewers on a broiling pan lightly coated with cooking spray. Broil the shrimp 2 minutes on each side. Serve hot with lemon wedges.
JUMBO SHRIMP WRAPPED IN PROSCIUTTO DI PARMA
Provided by Food Network
Categories main-dish
Time 8h25m
Yield 4 to 5 servings
Number Of Ingredients 5
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.
PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE
Categories Garlic Shellfish Appetizer Broil Cocktail Party Backyard BBQ Basil Shrimp Summer Grill Grill/Barbecue Prosciutto Bon Appétit California Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 6 Appetizer Servings
Number Of Ingredients 8
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
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
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
SHRIMP ON ROSEMARY SKEWERS
Fresh springs of rosemary are the clever skewers for these shrimp kabobs. You can serve this as an appetizer or as a main course. -Amber Joy Newport, Hampton, Virginia
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 8 skewers.
Number Of Ingredients 6
Steps:
- Soak rosemary sprigs in water for 30 minutes. In a small bowl, combine the marmalade, coconut, pepper flakes and minced rosemary; set aside 1/4 cup for sauce. , Thread shrimp onto rosemary sprigs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once and basting occasionally with remaining marmalade mixture. Serve with sauce.
Nutrition Facts : Calories 145 calories, Fat 3g fat (2g saturated fat), Cholesterol 126mg cholesterol, Sodium 172mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
SPICY SHRIMP WITH GARLIC, BASIL, AND ROSEMARY
"Goddess of Garlic" Pat Reppert of Saugerties, New York, shares this recipe from her cookbook "Mad for Garlic."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a rapid boil; add salt. Add pasta, and cook according to package directions until al dente. Drain, and return pasta to the pot with 1 tablespoon olive oil and 1 garlic clove put through a garlic press. Stir to combine. Keep warm.
- In a large skillet, heat remaining 4 tablespoons olive oil until hot but not smoking. Add garlic matchsticks, and cook until golden, stirring constantly. Add rosemary, and cook for 1 minute. Remove garlic and rosemary from the skillet; set aside. Add onion, and cook, stirring, until golden.
- Add shrimp and jalapenos to the infused oil, and cook, stirring, until shrimp are just done. Add peppers, basil, salt, and pepper, and cook until the peppers are cooked, yet still crisp. Make a well in the center of the skillet, and add tamari sauce, Worcestershire sauce, sherry, and sugar. Stir to dissolve sugar. Return garlic and rosemary to the skillet. Add olives, and cook until heated through, 1 to 2 minutes, stirring occasionally.
- Serve shrimp and peppers over the warm penne. Garnish with sprigs of basil. Serve immediately.
SHRIMP WRAPPED IN PROSCIUTTO AND BASIL ON ROSEMARY SKEWERS
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
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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- Combine olive oil, lemon juice, paprika, garlic, salt and pepper in a small bowl and whisk or stir together. Add shrimp, toss and let stand at room temperature about 30 minutes. At the same time soak your rosemary sprigs or bamboo skewer sticks.
- Hold rosemary sprigs and strip ¾ of the leaves off the bottom so you have room to skewer the shrimp. Drain off marinade and discard. Skewer the shrimp through tail and top, about 5 per skewer. It will depend on the size of shrimp you have.
- Slice Prosciutto into long thins strips about an inch or two wide and wrap them around the shrimp. They probably won’t wrap or look perfect, but don’t worry about it. They’ll taste great.
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