Prosciutto Wrapped Basil Shrimp Food

SHRIMP WRAPPED WITH PROSCIUTTO

Steps:

• In a medium-size pot bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
• When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be prepared in advance).
• Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.
• Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
• To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions.

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.

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.

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.

PROSCIUTTO-WRAPPED BASIL SHRIMP

Steps:

• Preheat broiler.
• In a medium bowl, combine the shrimp, basil, olive oil, zest, salt, red pepper flakes and black pepper. Mix well and set aside.
• Lay the prosciutto slices on a large work surface and cut prosciutto in half lengthwise so you have 20 pieces. Wrap the prosciutto around each shrimp, leaving the tail hanging out, and thread on an 8-inch skewer. Repeat with remaining shrimp for a total of 4 skewers with 5 shrimp each.
• Place the skewers on a broiling pan lightly coated with cooking spray. Broil the shrimp 2 minutes on each side. Serve hot with lemon wedges.

JUMBO SHRIMP WITH PROSCIUTTO AND BASIL

Steps:

• Combine the wine, oil, lemon juice, mustard, chopped basil, and peppercorns and pour over the shrimp in a shallow bowl.
• Marinate in the refrigerator at least 3 hours, turning the shrimp occasionally.
• Prepare grill.
• Remove the shrimp from marinade, reserving it to baste the shrimp while cooking.
• Wrap the middle of each shrimp first with a basil leaf and then with a slice of the prosciutto.
• Thread the shrimp on 4 metal skewers, 4 to a skewer.
• Grill shrimp, basting with marinade for several minutes on each side.
• Serve immediately.

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.

JAKE'S ON THE LAKE STYLE SHRIMP WRAPPED IN PROSCIUTTO

Steps:

• You will also need 18 bamboo skewers for this recipe- soak them in water 30 minutes before using.
• Set a slice of proscuitto on a work surface and place a basil leaf at one of the short ends, then top with a shrimp and roll up jelly roll style.
• Stick the shrimp on a skewer, leaving a handle, and continue with the rest of the shrimp- one shrimp roll per skewer.
• Heat a grill to medium-high (or preheat your broiler) and coat grill with a bit of oil so the shrimp won't stick.
• Mix together vinegar,mustard, and garlic.
• Gradually whisk in oil until blended and season with plenty of salt and pepper to taste- set into a small bowl.
• Grill shrimp rolls until opaque in centers, about 6 minutes, turning frequently so they don't burn.
• Set on a platter and serve sauce in a small bowl for your guests to dip the skwered shrimp into.

SHRIMP WRAPPED IN PROSCIUTTO AND BASIL ON ROSEMARY SKEWERS

Steps:

• Peel and devein jumbo shrimp.
• Brush dijon mustard evenly on shrimp.
• Wrap one big basil leaf around shrimp.
• Wrap 1/2 slice of prosciutto over basil.
• Thread shrimp onto cleaned rosemary skewer (I like to leave the leaves on the top for effect and flavor) Heat grill to medium-hot and place skewers on grill and cook about 3 minutes per side, or when when shrimp is pink.
• Serve over bead of rice or cous cous.
• YUMMY!