SERRANO-WRAPPED SHERRY SHRIMP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the shrimp with the garlic, half of the lemon juice, the oregano, a fat drizzle of EVOO, a few shakes hot sauce, the parsley and some salt and pepper. Wrap each shrimp in a slice of ham.
- Drizzle some olive oil in a large skillet and heat over medium-high to high heat. Add the shrimp and cook until the ham is brown and crisp and the shrimp are firm and pink at the ends. Remove the shrimp to a platter. Pour the sherry in the pan, swirl, then add the butter and the remaining lemon juice, and swirl to gloss the sauce. Pour the sauce over the shrimp and serve.
GRILLED SHRIMP WRAPPED IN SERRANO HAM
Make and share this Grilled Shrimp Wrapped in Serrano Ham recipe from Food.com.
Provided by DailyInspiration
Categories Ham
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel and devein the shrimp, leaving tails on. Sprinkle with salt and pepper and coat in olive oil. (If using wooden skewers, soak in water for 30 minutes to prevent burning).
- Wrap each shrimp with a piece of ham, about two inches long, and skewer the shrimp so the ham is held securely around the shrimp. Place the skewers over a high temperature, grill and cook for 2 minutes per side, or until the shrimp is opaque. Serve immediately.
Nutrition Facts : Calories 140.4, Fat 7.9, SaturatedFat 1.1, Cholesterol 143.2, Sodium 643.6, Carbohydrate 1, Protein 15.5
SHRIMP WRAPPED IN HAM
Make and share this Shrimp Wrapped in Ham recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 30m
Yield 16 Shrimp
Number Of Ingredients 10
Steps:
- Dressing: Finely chop the prepared tomato flesh and put it, the onion, parsley, capers and lemon rind in a bowl.
- Mix gently.
- Combine the oil and vinegar and add the other ingredients.
- Set aside until required.
- Shrimp: Wrap a slice of ham around each shrimp and rub with a little of the extra oil.
- Place the shrimp in a heatproof dish large enough to hold them in a single layer.
- Bake in a preheated oven 325f/160f for 10 minutes.
- Transfer the shrimp to a serving platter and spoon the dressing over.
- Serve at once, or let cool to room temperature.
- To peel the tomatoes, remove the core and cut a small cross in the top of each one.
- Put them in a heatproof bowl and cover with boiling water, allow to stand for 30 seconds.
- Remove with a slotted spoon to a bowl of ice water.
- Peel the skin off, then cut in half and scoop out the seeds with a teaspoon.
Nutrition Facts : Calories 64.6, Fat 3.9, SaturatedFat 0.6, Cholesterol 42.6, Sodium 58.9, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 5.9
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