Wow, were these a hit in my house.
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.
And whenever I make this I think of our old neighbor Carole. Whenever I was making something like this, something with bacon or some alluring member of the pork family, if I bumped into her in the hallway she would say, “Oh my goodness what smells so good?”
And I would pause and mumble “Sautéed Kale and Brussels Sprouts with Bacon” or “Asian Baby Back Ribs”, or maybe I’d be in a different place with something like “Shrimp and Corn Salad with Basil Dressing”
And Carole, who was kosher, would say “oh….well, mmmmm, smells good.” And I would smile weakly and say, “oh, well…it’s okay….sorry I can’t offer you some.”
It does say a lot about pork that even kosher people think it smells good. So does my vegetarian mother.
You may have noticed up top there are some asparagus wrapped in the prosciutto as well – that is another option. It’s more detailed in Dinner Solved. And still not kosher. Or vegetarian.
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.
Other recipes to use prosciutto deliciously:
- Mini Croque Monsieurs with Prosciutto
- Prosciutto, Asian Pear and Blue Cheese Crostini
- Prosciutto and Pork Banh Mi
- Grilled Prosciutto Wrapped Pork Chops
Prosciutto Wrapped Shrimp with Smoked Paprika
- 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
- 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.
- 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.
- 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.
- Serve with little napkins, with the crispier side up.
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