Stuffed Shrimp With Prosciutto Recipes

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STUFFED SHRIMP WITH PROSCIUTTO



Stuffed Shrimp With Prosciutto image

Make and share this Stuffed Shrimp With Prosciutto recipe from Food.com.

Provided by jrusk

Categories     European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb jumbo shrimp, deveined but not shelled
1/2 cup breadcrumbs
1 garlic clove, minced
1 teaspoon parsley, minced
2 tablespoons parmesan cheese
1 slice prosciutto, minced
1/4 cup olive oil
salt and pepper

Steps:

  • Mix everything but the shrimp in a bowl.
  • Make a slit in each shrimp so they lie flat, shell side down.
  • Fill each with stuffing.
  • Place shrimp in a baking pan with a little bit of water to coat the bottom.
  • Bake at 375 for 20-25 minute.

Nutrition Facts : Calories 305, Fat 16.9, SaturatedFat 2.8, Cholesterol 174.7, Sodium 305.6, Carbohydrate 11.1, Fiber 0.6, Sugar 0.9, Protein 25.9

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 AND PROSCIUTTO WITH BALSAMIC DRESSING



Shrimp and Prosciutto with Balsamic Dressing image

Categories     Salad     Pork     Appetizer     Roast     Shrimp     Chickpea     Bell Pepper     Summer     Prosciutto     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 10 as a first-course

Number Of Ingredients 9

2 small red bell peppers
3 15-ounce cans garbanzo beans (chickpeas), drained, rinsed
10 canned artichoke hearts, drained, patted dry, quartered
20 large uncooked shrimp, peeled, deveined, tails left intact
5 paper-thin slices prosciutto, each slice cut lengthwise into 4 strips
10 radicchio leaves
Balsamic Dressing
Pickled hot or sweet cherry peppers, drained
Kalamata olives or other brine-cured black olives

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers, then cut into matchstick-size strips. Transfer to large bowl. Add garbanzo beans and quartered artichoke hearts.
  • Bring large saucepan of salted water to boil. Remove from heat. Add shrimp. Let stand until just cooked through, stirring occasionally, about 5 minutes. Drain. Pat dry with paper towels. Transfer shrimp to small bowl. Chill until cold. Wrap each shrimp with 1 prosciutto strip. (Can be made 8 hours ahead. Cover garbanzo bean mixture and prosciutto-wrapped shrimp separately and refrigerate.)
  • Place radicchio leaves on plates. Toss garbanzo bean mixture with enough Balsamic Dressing to coat. Season to taste with salt and pepper. Spoon garbanzo bean mixture into radicchio leaves, dividing equally. Top with prosciutto-wrapped shrimp. Drizzle some dressing over shrimp. Garnish plates with pickled peppers and olives and serve.

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

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 WITH PROSCIUTTO



Shrimp with Prosciutto image

These prosciutto-wrapped shrimp are baked in a fragrant herb-and-wine sauce.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 40m

Yield 8

Number Of Ingredients 9

1 tablespoon butter or margarine
1 tablespoon olive or vegetable oil
1 1/2 teaspoons chopped fresh parsley
1 flat anchovy fillet in oil, finely chopped
1 garlic clove, finely chopped
8 uncooked jumbo shrimp in shells
4 thin slices prosciutto or fully cooked Virginia ham, cut in half
1/4 cup dry white wine
1 tablespoon lemon juice

Steps:

  • Heat oven to 375°F. Heat butter and oil in square baking dish, 9x9x2 inches, in oven until butter is melted.
  • Stir together parsley, anchovy and garlic; spread evenly over butter mixture in baking dish. Peel shrimp, leaving tails intact. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Wrap 1 half-slice prosciutto around each shrimp. Place shrimp on anchovy mixture.
  • Bake uncovered 10 minutes. Pour wine and lemon juice over shrimp. Bake about 10 minutes longer or until shrimp are pink.

Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 20 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 120 mg

SHRIMP AND PROSCIUTTO SPIEDINI



Shrimp and Prosciutto Spiedini image

Spiedini are any mix of ingredients cooked on a skewer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

1/4 cup dry white wine
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil, plus more for brushing
2 bunches fresh rosemary
Salt and freshly ground pepper
32 jumbo shrimp, peeled and deveined
12 slices prosciutto
1 loaf of coarse-textured Italian bread, cut into 1 1/2-inch cubes

Steps:

  • Mix together white wine, lemon juice, 1/2 cup oil, a few sprigs of chopped rosemary, and salt and pepper to taste. Add shrimp; marinate for 1 hour.
  • Heat a grill to medium hot and place grid 4 inches above coals. Remove shrimp from marinade and wrap a third of a piece of prosciutto around middle of each shrimp. Place shrimp on skewers, alternating with bread cubes, tucking a small sprig of rosemary between shrimp and bread. Set aside until ready to grill.
  • Brush with oil and grill for 2 to 3 minutes on each side.

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

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE



Prosciutto-Wrapped Shrimp with Garlic Dipping Sauce image

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

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



Prosciutto-Stuffed Mushrooms image

Prosciutto and oregano give these stuffed mushrooms a bit of an Italian twist. To make them ahead, cover with plastic wrap and refrigerate until ready to bake.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 16 appetizers.

Number Of Ingredients 12

16 large fresh mushrooms
3 tablespoons olive oil, divided
1/2 cup finely chopped onion
1 garlic clove, minced
2 tablespoons butter
1 cup dry bread crumbs
4 thin slices prosciutto, chopped
1/4 teaspoon dried oregano
1/4 teaspoon lemon juice
Pepper to taste
1 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese

Steps:

  • Remove stems from mushrooms; finely chop stems. Drizzle caps with 2 tablespoons oil; set aside. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender. , Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps., Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.

Nutrition Facts :

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From yummly.com


PROSCIUTTO-STUFFED PORK TENDERLOIN | RICARDO
With the rack in the middle position, preheat the oven to 350°F (180°C). Slice the pork tenderloin open. To do this, slice in half the entire length of the tenderloin without cutting all the way through, and open flat. Add the prosciutto slices, folding them if …
From ricardocuisine.com


EASY HOLIDAY APPETIZER: PROSCIUTTO-WRAPPED SHRIMP
2021-02-08 Brush about half of the butter over the shrimp. Preheat broiler to high. While broiler preheats, add garlic and sage to remaining butter. Cook on medium heat for a minute or two, until very fragrant. Broil shrimp for about 90 seconds, until shrimp are turning opaque and prosciutto begins to cook. Flip shrimp with tongs and broil about 60 ...
From umamigirl.com


ROASTED SHRIMP WITH CREAM CHEESE AND PROSCIUTTO - DIABETIC ...
2017-03-23 How to make roasted shrimp with cream cheese and prosciutto. This simple recipe comes together in just a few steps. Step 1: Preheat the oven to 400°F. Brush a baking sheet with olive oil. Step 2: Slice each piece of prosciutto in half lengthwise. Spread about ¼ of an ounce of cream cheese onto each slice. Step 3: Working one at a time, place ...
From diabeticfoodie.com


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