SHRIMP WRAPPED IN PROSCIUTTO AND BASIL ON ROSEMARY SKEWERS
My family and friends just love this simple, yet elegant entree. I have been making it for years, and it never fails to impress! The rosemary skewers are so fragrant on the grill, and give the shrimp a wonderful flavor! I have a huge hedge of rosemary in my yard and select the mature, wood sticks and remove the leaves, except the tops. ENJOY this simple dish...........
Provided by tweetyfan
Categories Summer
Time 25m
Yield 3-6 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 258.8, Fat 5.5, SaturatedFat 0.5, Cholesterol 382, Sodium 2345.4, Carbohydrate 6.5, Fiber 2.3, Sugar 0.6, Protein 44.6
PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE
Categories Garlic Shellfish Appetizer Broil Cocktail Party Backyard BBQ Basil Shrimp Summer Grill Grill/Barbecue Prosciutto Bon Appétit California Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 6 Appetizer Servings
Number Of Ingredients 8
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
Provided by Food Network
Categories main-dish
Time 8h25m
Yield 4 to 5 servings
Number Of Ingredients 5
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.
LIME-ROSEMARY SHRIMP SKEWERS
I had a big bunch of rosemary, so I turned the stems into skewers for grilling shrimp. Serve with rice or couscous and lime wedges. -Leah Lenz, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mix the first eight ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.
Nutrition Facts : Calories 103 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 184mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
PROSCIUTTO-WRAPPED BASIL SHRIMP
Make and share this Prosciutto-Wrapped Basil Shrimp recipe from Food.com.
Provided by gailanng
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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- Arrange the shrimp in an even layer in a large glass dish. Whisk together the sambuca, olive oil, and 2 tablespoons of the rosemary, plus some salt and pepper. Pour over the shrimp. Toss the shrimp in the marinade to coat well. Cover with plastic wrap and let marinate for 15 minutes in the refrigerator, turning halfway through.Gently sprinkle the shrimp with the remaining rosemary.
- Cut each prosciutto slice lengthwise into thirds. Wrap 1 slice of prosciutto around the middle of each shrimp. Thread 1-3 wrapped shrimp onto each wooden skewer through the head and tail.Cover broiler pan with foil for easy clean up. Turn broiler on high and broil about 6 inches away from element for 1 ½ minutes. Flip shrimp and broil an additional 1 ½ minutes or till shrimp is opaque and cooked through and prosciutto is crispy.Serve warm.
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- Combine olive oil, lemon juice, paprika, garlic, salt and pepper in a small bowl and whisk or stir together. Add shrimp, toss and let stand at room temperature about 30 minutes. At the same time soak your rosemary sprigs or bamboo skewer sticks.
- Hold rosemary sprigs and strip ¾ of the leaves off the bottom so you have room to skewer the shrimp. Drain off marinade and discard. Skewer the shrimp through tail and top, about 5 per skewer. It will depend on the size of shrimp you have.
- Slice Prosciutto into long thins strips about an inch or two wide and wrap them around the shrimp. They probably won’t wrap or look perfect, but don’t worry about it. They’ll taste great.
- Grill shrimp skewers on a hot, clean grill about 5-6 minutes total depending on the size of your shrimp and how hot your grill is. When they start to turn pink, turn the skewers. When done, serve drizzled with a little olive oil.
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- In a medium bowl, combine the shrimp, basil, olive oil, zest, salt, red pepper flakes, and black pepper. Mix well and set aside.
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