Smoked Paprika Prosciutto Wrapped Shrimp Recipe 455

SMOKED PAPRIKA PROSCIUTTO-WRAPPED SHRIMP RECIPE - (4.5/5)

Steps:

• Place the skewers in water and let them soak for at least 30 minutes. Heat the broiler to high and arrange a rack at the top, about 3 inches from the heat source. Combine the oil, paprika, and pepper in a medium bowl. Add the shrimp and toss until evenly coated. Starting at the thicker headend, skewer each shrimp through its center until the skewer emerges at the thinner tail end. Tearing the prosciutto as needed, wrap each shrimp in a piece large enough to just cover its surface. Place on a baking sheet. Broil until the shrimp are opaque and the prosciutto is crisp, about 3 to 4 minutes.

SMOKED PAPRIKA PROSCIUTTO-WRAPPED SHRIMP

Steps:

• Heat the broiler to high and arrange a rack at the top (about 3 inches from the heat source).
• Combine oil, paprika, and pepper in a medium bowl and mix thoroughly. Add shrimp and toss until well coated.
• Wrap each shrimp in a piece of prosciutto and place on a baking sheet.
• Broil until shrimp are opaque and prosciutto is crisp, about 3 to 4 minutes.

JUMBO SHRIMP WRAPPED IN PROSCIUTTO DI PARMA

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

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.

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.