Smoked Paprika Prosciutto-Wrapped Shrimp Recipe
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The combination of cured pork and paprika gives these shrimp bites a flavor reminiscent of Spanish chorizo: a little spicy and very savory. Once the shrimp are tossed and coated with the paprika, putting them on the skewers makes wrapping them up easier, plus it keeps your guests from getting their fingers dirty. Broil for a few minutes and the shrimp are ready to serve. They can be completely prepped ahead of time, so they make a perfect party snack. Serve these savory bites with a slightly sweet cocktail.
Special equipment: You’ll need 35 to 40 (6-inch) wooden skewers. Be sure to soak them in water for at least 30 minutes before assembling the shrimp to keep them from burning under the broiler.
Game plan: The shrimp can be made through step 3 and refrigerated uncovered for up to 6 hours.
- 35 to 40 (6-inch) wooden skewers
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons freshly ground black pepper
- 1 pound peeled and deveined shrimp (about 35 to 40 large shrimp)
- 6 ounces very thinly sliced prosciutto
- Place the skewers in water and let them soak for at least 30 minutes. Heat the broiler to high and arrange a rack at the top (about 3 inches from the heat source).
- Combine the oil, paprika, and pepper in a medium bowl. Add the shrimp and toss until evenly coated.
- Starting at the thicker (head) end, skewer each shrimp through its center until the skewer emerges at the thinner (tail) end. Tearing the prosciutto as needed, wrap each shrimp in a piece large enough to just cover its surface. Place on a baking sheet.
- Broil until the shrimp are opaque and the prosciutto is crisp, about 3 to 4 minutes.
FibroLady,
Thanks a lot. Things they never taught me in Culinary School. :(
Are you in NY/on Yelp.
If so, visit DiPalo's in Little Italy. Best Price per pound for Prosciutto di San Daniele or Prosciutto di Parma.
2CHEFARTIST: No, figs and prosciutto aren't cooked. I do these often in the summer when I have fresh figs. I adore good prosciutto, and use it whenever I can. It doesn't hurt it to be slightly warmed, as for instance an ingredient folded into an omelet at the last moment, but it's a waste to actually 'cook' it. It loses all texture and nuance. Pancetta, on the other hand, is meant, like bacon, to be cooked. I've even tried it raw, as they do sometimes serve it that way in Italy, and to me it was like eating raw bacon. Not very good. If you try the figs and prosciutto, I cut the figs into quarters, wrap each in a half-slice of prosciutto, then drizzle with a balsamic reduction. You can also drizzle a tiny bit of GOOD honey over the balsamic reduction, but not too much, as good ripe figs are quite sweet themselves. I wish I had some prosciutto on hand right now. Just talking about it makes me hungry.
I've made shrimp wrapped with bacon and used a mustard/mayo/paprika dipping sauce. Any thoughts on a dip for this dish?
I concur Fibrolady/ Cooked Prosciutto can turn out to be less than the sum of its Original character.
Pancetta just might be a better Idea here.
Cooking Prosciutto di Parma? Not really.
But when figs are wrapped in Prosciutto, is it cooked then? Im not too sure.
Great insight though.
Forgot to ask for the 'notification', sorry.
I would try these with pancetta, but I hate, hate, HATE 'cooked' prosciutto. Really, to me cooking it ruins it. I love the delicate taste and texture it has, and always buy the 'good' stuff. If I'm going to 'splurge', I splurge. It annoys me no end when people fry it, or put it on pizza before baking or 'crisp' it up in any other way. I DO put it on pizza, one with a white sauce, shrimp, and maybe mushrooms, olives, etc. but I put it on AFTER the pizza comes from the oven. Plus, I put the shrimps on raw so they don't overcook. Still, I might try this recipe subbing the pancetta instead. I think I too, would marinate the shrimps in citrus first, and probably a bit of garlic as well.
These look good, I would try these!
I'm sorry, Muzzomine, it's just you. You're the only one who looks like alien embryos (har har).
Is it just me, or does the picture look like alien embryos?
Large prawns, marinated for one hour in lemon or lime, oil with herbs and pepper. In meantime cook chorizo. Stuff prawns with chorizo; use toothpicks to hold in. Grill. Can be main course, served over rice and with corn, squash, onion, tomato medley, which can be grilled just before shrimp. Cut corn off cob and mix all with lime and cilantro.
My DH loved them, but we both felt this was a good appetizer (as described) and not a main dish, which is how I served them.