Prosciutto Wrapped Shrimp with Smoked Paprika
Wow, were these a hit in my house.
Prosciutto is a dried cured ham, with a nicely salty flavor. My kids are bonky about it, and these days enjoy a slab of fresh mozzarella with a few slices of prosciutto on a baguette as much as any other lunch I can some up with. God forbid they would fall so deeply in love with less expensive ham.
Prosciutto originated in Italy, but can also be made in the same style in the U.S. It’s often eaten uncooked, but it’s also great in place of bacon in various recipes, such as these festive, and splurgey, jumbo shrimp hors d’oeuvre.
I am deeply in love with prosciutto. As is my dog. And before you think, “Oh, that is one spoiled dog,” I will spare you the trouble and tell you yes, that is one spoiled dog, but it is also a dog with serious epilepsy and so he has to take 15 pills a day, and wrapping them in a bit of prosciutto makes the medicine go down in the most delightful way. Most of the time.
You may have noticed up top there are some asparagus wrapped in the prosciutto as well – that is another option.
Other ways to use prosciutto deliciously:
Prosciutto Wrapped Shrimp with Smoked PaprikaPrint
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoons smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 pound jumbo shrimp (16/20 pound), shelled with tails left on
- 4 ounces prosciutto, sliced lengthwise into ½-inch strips
1. Preheat the broiler, and place the cooking rack about 4 inches below the heat source. Spray a rimmed baking sheet with nonstick cooking spray, or line with parchment paper.
2. In a small bowl, combine the olive oil, paprika, and pepper. Add the shrimp and toss until they are coated with the seasoned olive oil.
3. Wrap each shrimp with a strip of the prosciutto, spiraling it up the shrimp until the shrimp is encased. Place the shrimp on the prepared baking sheet. Broil for 3 minutes, until the tops are crispy, then turn and broil for another 3 minutes until the other side is browned.
4. Serve with little napkins, with the crispier side up.