Serrano Wrapped Sherry Shrimp Recipes

SERRANO HAM WRAPPED OYSTERS WITH CHIPOTLE MAYONNAISE

Serrano Ham Wrapped Oysters with Chipotle Mayonnaise image

Provided by Aarón Sánchez

Time 46m

Yield 6 hors d'oeuvre servings

Number Of Ingredients 10

Ingredients

1 egg yolk*
1 garlic clove
1 lemon, juiced
1 chipotle pepper in adobo
1 cup extra-virgin olive oil, plus more, for searing
Salt and pepper
1/2 cup flour
1 teaspoon ground chile d' arbol powder
6 whole oysters, shucked, bottom shell washed, dried, and reserved
1/2 pound serrano ham, sliced very, very thinly

Steps:

In a food processor, add the egg yolk, garlic, lemon juice, and chipotle pepper. Puree the ingredients, and with the machine running, slowly add the olive oil, until the mixture is fully emulsified. Season the mayonnaise with salt and pepper, and set aside, refrigerated, until ready to use.
In a bowl, combine the flour, chile powder, salt, and pepper.
Dredge each oyster in the seasoned flour, and then wrap the oyster in a piece of serrano ham, covering the oyster completely. Repeat until all 6 oysters are dredged and wrapped.
In a saute pan over medium high heat, heat a little olive oil. When the oil is smoking, sear the wrapped oysters, turning to crisp up the ham on all sides, about 4 minutes per side.
Place the crisped oysters back into the bottom halves of the oyster shells and place a dollop of the chipotle mayonnaise on each.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

SERRANO-WRAPPED SHERRY SHRIMP

Serrano-Wrapped Sherry Shrimp image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

12 large prawns or jumbo shrimp, tail on and deveined
4 cloves garlic, finely chopped
1 lemon, juiced
1 stem fresh oregano or marjoram, leaves stripped and finely chopped
EVOO, for drizzling
Hot sauce, such as Tabasco
Fat handful fresh flat-leaf parsley leaves, chopped
Salt and freshly ground black pepper
12 slices Serrano ham
Olive oil, for sauteing
1/2 cup dry sherry
2 tablespoons butter

Steps:

Toss the shrimp with the garlic, half of the lemon juice, the oregano, a fat drizzle of EVOO, a few shakes hot sauce, the parsley and some salt and pepper. Wrap each shrimp in a slice of ham.
Drizzle some olive oil in a large skillet and heat over medium-high to high heat. Add the shrimp and cook until the ham is brown and crisp and the shrimp are firm and pink at the ends. Remove the shrimp to a platter. Pour the sherry in the pan, swirl, then add the butter and the remaining lemon juice, and swirl to gloss the sauce. Pour the sauce over the shrimp and serve.

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