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.

WARM PROSCIUTTO-WRAPPED PEACHES



Warm Prosciutto-Wrapped Peaches image

Drizzle juicy roasted peaches with olive oil and balsamic, sprinkle them with refreshing mint and wrap them in savory prosciutto.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 ripe peaches, quartered and pitted
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup mint leaves, roughly chopped
4 thin slices prosciutto (about 2 ounces), halved lengthwise
1 tablespoon white balsamic vinegar

Steps:

  • Position a rack in the middle of the oven, and preheat the broiler. Line a baking sheet with aluminum foil.
  • Gently toss the peaches with 1 tablespoon olive oil on the prepared baking sheet; season with salt and pepper to taste and arrange cut-side down.
  • Broil until the skins are slightly charred, about 5 minutes. Turn so the skin side is down, and continue to broil until the tops of the peaches are lightly browned, about 5 minutes more. Drizzle lightly with olive oil, and cool slightly.
  • Sprinkle the warm peaches with the mint, and wrap a piece of prosciutto around each peach quarter. Drizzle with the balsamic vinegar, and top with a few grinds of pepper.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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.

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.

SHRIMP SALAD WITH CUCUMBER AND FENNEL



Shrimp Salad with Cucumber and Fennel image

Provided by Alison Roman

Categories     Salad     Kid-Friendly     Lunch     Shrimp     Fennel     Cucumber     Spring     Summer     Healthy     Dill     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 8 Servings

Number Of Ingredients 10

2 pounds small shell-on shrimp
Kosher salt
2 fennel bulbs, sliced crosswise 1/4" thick, fronds reserved
1 English hothouse cucumber, sliced 1/4" thick
1 small red onion, very thinly sliced into rings
1 tablespoon finely grated lemon zest
1/4 cup (or more) fresh lemon juice
Coarsely ground black pepper
1/3 cup olive oil
1/2 cup small dill sprigs

Steps:

  • Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.
  • Peel and devein shrimp and place in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine; season with salt and pepper. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.
  • Do Ahead
  • Salad can be made 4 hours ahead. Cover and chill.

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

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.

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