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CHOW: Recipes: Smoked Paprika Prosciutto-Wrapped Shrimp

Smoked Paprika Prosciutto-Wrapped Shrimp Recipe

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Smoked Paprika Prosciutto-Wrapped Shrimp
Difficulty: Easy | Total Time: | Active Time: | Makes: 32 shrimp

The combination of pork and paprika gives these shrimp bites a flavor reminiscent of chorizo—a little spicy and supersavory. Because these can be prepped ahead of time, they’re perfect for serving at a party, and the saltiness of the prosciutto makes them an ideal accompaniment to a slightly sweet cocktail.

Game plan: The shrimp can be made through step 3 and refrigerated up to 6 hours ahead.

This recipe was featured as part of both our Bring Happy Hour Home menu and our Bar Snacks photo gallery.

INGREDIENTS
  • 1 tablespoon olive oil
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons freshly ground black pepper
  • 32 shrimp, peeled and deveined, tails left on (about 1 pound)
  • 8 pieces prosciutto (about 5 1/2 ounces), cut lengthwise and then crosswise
INSTRUCTIONS
  1. Heat the broiler to high and arrange a rack at the top (about 3 inches from the heat source).
  2. Combine oil, paprika, and pepper in a medium bowl and mix thoroughly. Add shrimp and toss until well coated.
  3. Wrap each shrimp in a piece of prosciutto and place on a baking sheet.
  4. Broil until shrimp are opaque and prosciutto is crisp, about 3 to 4 minutes.
    Write a review | 11 Reviews
POST A COMMENT |11 Comments

COMMENT

  • 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...+READ

    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.-COLLAPSE

  • 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...+READ

    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.-COLLAPSE

  • 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.