Prosciutto Wrapped Head On Shrimp With A Warm Fennel Radicchio And Grapefruit Salad Recipes

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EASY PROSCIUTTO-WRAPPED SHRIMP



Easy Prosciutto-Wrapped Shrimp image

This prosciutto-wrapped shrimp recipe is easy to make with just a few ingredients, and it works perfectly as an appetizer or as a topper for salads or pasta.

Provided by Ali

Time 20m

Number Of Ingredients 7

5-7 thin slices prosciutto
1 pound jumbo shrimp, peeled and deveined (tail on or off)
2 tablespoons butter, melted
salt and pepper
1/4 cup (4 tablespoons) butter, melted
2 teaspoons garlic powder
pinch of salt and pepper

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.

SHRIMP AND PROSCIUTTO WITH BALSAMIC DRESSING



Shrimp and Prosciutto with Balsamic Dressing image

Categories     Salad     Pork     Appetizer     Roast     Shrimp     Chickpea     Bell Pepper     Summer     Prosciutto     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 10 as a first-course

Number Of Ingredients 9

2 small red bell peppers
3 15-ounce cans garbanzo beans (chickpeas), drained, rinsed
10 canned artichoke hearts, drained, patted dry, quartered
20 large uncooked shrimp, peeled, deveined, tails left intact
5 paper-thin slices prosciutto, each slice cut lengthwise into 4 strips
10 radicchio leaves
Balsamic Dressing
Pickled hot or sweet cherry peppers, drained
Kalamata olives or other brine-cured black olives

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers, then cut into matchstick-size strips. Transfer to large bowl. Add garbanzo beans and quartered artichoke hearts.
  • Bring large saucepan of salted water to boil. Remove from heat. Add shrimp. Let stand until just cooked through, stirring occasionally, about 5 minutes. Drain. Pat dry with paper towels. Transfer shrimp to small bowl. Chill until cold. Wrap each shrimp with 1 prosciutto strip. (Can be made 8 hours ahead. Cover garbanzo bean mixture and prosciutto-wrapped shrimp separately and refrigerate.)
  • Place radicchio leaves on plates. Toss garbanzo bean mixture with enough Balsamic Dressing to coat. Season to taste with salt and pepper. Spoon garbanzo bean mixture into radicchio leaves, dividing equally. Top with prosciutto-wrapped shrimp. Drizzle some dressing over shrimp. Garnish plates with pickled peppers and olives and serve.

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE



Prosciutto-Wrapped Shrimp with Garlic Dipping Sauce image

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

18 thin slices prosciutto
18 fresh basil leaves
18 extra-large shrimp, peeled, deveined
18 bamboo skewers, soaked in water 30 minutes
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 cup olive oil

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 W/ GARLIC DIPPING SAUCE



Prosciutto-Wrapped Shrimp W/ Garlic Dipping Sauce image

This is from Jake's On the Lake, Tahoe City, Ca. I served these for one party, and even people who said they didn't like shrimp scarffed these down.

Provided by Vicki Butts (lazyme)

Categories     Seafood Appetizers

Time 30m

Number Of Ingredients 8

18 slice prosciutto
18 fresh basil leaves
18 extra large shrimp, peeled and deveined
18 bamboo skewers, soaked in water for 30 minutes
1/3 c red wine vinegar
2 Tbsp dijon mustard
1 Tbsp garlic, chopped
1 c olive oil

Steps:

  • 1. 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).
  • 2. 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.
  • 3. 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



Prosciutto Wrapped Shrimp image

Make and share this Prosciutto Wrapped Shrimp recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 21m

Yield 8 serving(s)

Number Of Ingredients 5

16 large shrimp
8 slices prosciutto (bacon works well too)
3 tablespoons canola oil
2 garlic cloves, smashed
hot pepper sauce, to taste (Tabasco)

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.

Nutrition Facts : Calories 62.4, Fat 5.5, SaturatedFat 0.4, Cholesterol 21.3, Sodium 20.9, Carbohydrate 0.4, Protein 2.9

FENNEL, GRAPEFRUIT, AND PROSCIUTTO SALAD



Fennel, Grapefruit, and Prosciutto Salad image

This recipe can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 8

2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 tablespoon white-wine vinegar
1/2 teaspoon Dijon mustard
1 small grapefruit (preferably pink)
1/2 fennel bulb (sometimes called anise)
1 small head radicchio
1/4 pound thinly sliced prosciutto

Steps:

  • Finely chop pine nuts and in a small heavy skillet cook in oil over moderate heat, stirring occasionally, until golden. Remove skillet from heat and whisk in vinegar and mustard.
  • With a sharp knife cut peel and pith from grapefruit and cut grapefruit sections free from membranes. Coarsely chop fruit. Trim fennel stalks flush with bulb and cut bulb lengthwise into very thin slices. Trim and discard core from slices. Thinly slice radicchio. In a bowl toss grapefruit, fennel, and radicchio with vinaigrette.
  • Divide prosciutto between 2 plates and top with salad.

SEARED BLACK SEA BASS WITH BITTER GREENS, FENNEL, GRAPEFRUIT AND FETA SALAD



Seared Black Sea Bass with Bitter Greens, Fennel, Grapefruit and Feta Salad image

Provided by Anne Burrell

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

Extra-virgin olive oil
Two 6-ounce black sea bass fillets
Kosher salt
2 to 3 cups bitter greens (1/2 head radicchio, chiffonade and 1 endive, sliced)
1/2 cup diced fennel
1/4 small red onion, thinly sliced
1/4 ruby red grapefruit, juiced
2 tablespoons pitted gaeta or kalamata olives, slivered
1 ruby red grapefruit, supremed
1/3 cup crumbled feta cheese

Steps:

  • Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil. Sprinkle the fish with salt on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan, skin-side down. Do not crowd the pan, you may have to work in batches. After you put the fish in the pan, place the other small saute pan directly on top of the fish fillets. This applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 3 to 4 minutes, and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula to flip the fish fillets, and cook for 2 more minutes on the other side. Remove from the pan and serve, or keep warm until the remaining fish is cooked.
  • In a large mixing bowl, dress the greens, fennel and red onions with olive oil and the grapefruit juice. Season with salt. Toss in the olive slivers and grapefruit supremes.
  • Divide the salad between 2 serving plates and sprinkle with the feta. Lean a fish fillet on each salad. Serve immediately.

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