Shrimp Wrapped In Ham Recipes

EASY PROSCIUTTO-WRAPPED SHRIMP

Steps:

• Preheat oven to 425°F.
• On a cutting board, slice the prosciutto into three long strips and then slice each of those strips in half. (You should have six long strips that are approximately 1-inch by 4-5 inches.) Wrap a piece of prosciutto around the body of a piece of shrimp, and lay it seam-side-down on a parchment-covered baking sheet. Repeat with the remaining shrimp and prosciutto.
• Brush the melted butter onto the top of each shrimp. Season with a few generous pinches of salt and pepper.
• Bake for 8-10 minutes, or until the shrimp are pink and opaque and the prosciutto is slightly crispy. Serve warm, with cocktail forks if desired.
• Whisk all ingredients together until combined. Season with extra salt and pepper if desired, and serve warm.

GRILLED SHRIMP WRAPPED IN SERRANO HAM

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.

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.

DEATH-DEFYING STUFFED SHRIMP WITH TASSO HAM AND CRAB

Steps:

• Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the sauteed ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper. Preheat oven to 400-degrees F. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and devein. Spoon 2 tablespoons into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimps on a lightly buttered baking dish, tail side up. Drizzle with some melted butter and bake 10 to 15 minutes. Serve on bed of greens with Roasted Tomato Aioli.
• Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings.

SHRIMP WRAPPED IN HAM

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.

JUMBO SHRIMP WRAPPED WITH ARUGULA AND PROSCIUTTO

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.

SERRANO-WRAPPED SHERRY SHRIMP

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.

HAM-WRAPPED COCONUT SHRIMP

Steps:

• Preheat oven to 425°F. Prepare shrimp according to package instructions. Cut tails off shrimp and cut shrimp in half, crosswise.Cut each slice of ham into 3 long strips. If using bacon, cut each slice in half, crosswise. Place a water chestnut slice in center of each strip of meat. Top each chestnut slice with piece of shrimp, smear of peanut butter, drizzle of Sriracha, and pineapple slice. Fold one side of meat over filling, roll and place (seam-side down) on baking sheet lined with parchment paper. Bake for 5 minutes, then broil for 2-4 minutes, until bites are slightly brown on top. Place toothpick in each bite and drizzle with orange marmalade sauce.

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE

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 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.