Shrimp Wrapped In Ham Recipes

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HAM AND SHRIMP JAMBALAYA



Ham and Shrimp Jambalaya image

This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. I appreciate how easy it is to prepare, and I love the aroma while it's cooking.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

1 cup cubed fully cooked ham
3/4 cup chopped onion
1 garlic clove, minced
2 tablespoons vegetable oil
2 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon each cayenne pepper, chili powder and pepper
1 bay leaf
1 cup uncooked long grain rice
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.

Nutrition Facts : Calories 422 calories, Fat 11g fat (2g saturated fat), Cholesterol 187mg cholesterol, Sodium 1591mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.

HAM-WRAPPED COCONUT SHRIMP



Ham-Wrapped Coconut Shrimp image

Provided by Food Network

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 7

1 (10-oz) package of SeaPak Jumbo Coconut Shrimp
Orange marmalade sauce (included in SeaPak® shrimp package), defrosted
8 slices boiled ham or 12 slices pork or turkey bacon
24 sliced water chestnuts
2 tbsp natural, creamy peanut butter
1 tbsp Sriracha
12 pineapple chunks, halved

Steps:

  • Preheat oven to 425°F. Prepare shrimp according to package instructions. Cut tails off shrimp and cut shrimp in half, crosswise.Cut each slice of ham into 3 long strips. If using bacon, cut each slice in half, crosswise. Place a water chestnut slice in center of each strip of meat. Top each chestnut slice with piece of shrimp, smear of peanut butter, drizzle of Sriracha, and pineapple slice. Fold one side of meat over filling, roll and place (seam-side down) on baking sheet lined with parchment paper. Bake for 5 minutes, then broil for 2-4 minutes, until bites are slightly brown on top. Place toothpick in each bite and drizzle with orange marmalade sauce.

GRILLED SHRIMP WRAPPED IN SERRANO HAM



Grilled Shrimp Wrapped in Serrano Ham image

Make and share this Grilled Shrimp Wrapped in Serrano Ham recipe from Food.com.

Provided by DailyInspiration

Categories     Ham

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb large shrimp, peeled and deveined
8 ounces serrano ham
2 tablespoons olive oil
salt and pepper

Steps:

  • Peel and devein the shrimp, leaving tails on. Sprinkle with salt and pepper and coat in olive oil. (If using wooden skewers, soak in water for 30 minutes to prevent burning).
  • Wrap each shrimp with a piece of ham, about two inches long, and skewer the shrimp so the ham is held securely around the shrimp. Place the skewers over a high temperature, grill and cook for 2 minutes per side, or until the shrimp is opaque. Serve immediately.

Nutrition Facts : Calories 140.4, Fat 7.9, SaturatedFat 1.1, Cholesterol 143.2, Sodium 643.6, Carbohydrate 1, Protein 15.5

SHRIMP WRAPPED IN HAM



Shrimp Wrapped in Ham image

Make and share this Shrimp Wrapped in Ham recipe from Food.com.

Provided by JustJanS

Categories     Lunch/Snacks

Time 30m

Yield 16 Shrimp

Number Of Ingredients 10

2 tomatoes, peeled and seeded
1 small red onion, very finely chopped
4 tablespoons very finely chopped fresh parsley
1 tablespoon capers, drained,rinsed,chopped
1 large fresh lemon rind, of finely grated
4 tablespoons extra virgin olive oil
1 tablespoon sherry wine vinegar
16 slices thin prosciutto
16 raw jumbo shrimp, shelled and deveined,tails intact
extra virgin olive oil, extra

Steps:

  • Dressing: Finely chop the prepared tomato flesh and put it, the onion, parsley, capers and lemon rind in a bowl.
  • Mix gently.
  • Combine the oil and vinegar and add the other ingredients.
  • Set aside until required.
  • Shrimp: Wrap a slice of ham around each shrimp and rub with a little of the extra oil.
  • Place the shrimp in a heatproof dish large enough to hold them in a single layer.
  • Bake in a preheated oven 325f/160f for 10 minutes.
  • Transfer the shrimp to a serving platter and spoon the dressing over.
  • Serve at once, or let cool to room temperature.
  • To peel the tomatoes, remove the core and cut a small cross in the top of each one.
  • Put them in a heatproof bowl and cover with boiling water, allow to stand for 30 seconds.
  • Remove with a slotted spoon to a bowl of ice water.
  • Peel the skin off, then cut in half and scoop out the seeds with a teaspoon.

Nutrition Facts : Calories 64.6, Fat 3.9, SaturatedFat 0.6, Cholesterol 42.6, Sodium 58.9, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 5.9

MR. B'S SHRIMP AND HAM MELANGE



Mr. B's Shrimp and Ham Melange image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds shrimp in the shell
2 or 3 red, ripe tomatoes, about 1/2 pound
1/8 pound thinly sliced smoked cooked ham or prosciutto
1/8 teaspoon paprika
Salt to taste if desired
Freshly ground pepper to taste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 teaspoon finely minced garlic
1 teaspoon chopped white part of a green onion or scallion
3/4 cup chopped green part of green onions or scallions
1 tablespoon butter
2 tablespoons finely chopped shallots
1/4 cup dry white wine
1 tablespoon tarragon
1 cup heavy cream
2 tablespoons Dijon-style mustard
Parmesan cheese hard rolls (see recipe)

Steps:

  • Shell and devein the shrimp and put them in a mixing bowl. Set aside.
  • Drop tomatoes into boiling water and let stand 10 seconds. Drain. Pull away and discard the skin. Cut away and discard the cores. Cut tomatoes in half crosswise and squeeze away most of the seeds.
  • Cut tomato halves into 1/4-inch dice. There should be about 1 cup.
  • Cut ham into very small cubes. There should be about 1/2 cup.
  • To the shrimp add the paprika, salt, pepper, thyme, oregano, garlic, all the chopped white part of a green onion or scallion and 1/4 cup of the chopped green part. Blend well with the fingers.
  • Heat butter in a heavy skillet and add shallots and shrimp mixture. Cook, stirring, about 2 minutes or until shrimp lose their raw look. Scoop them out into a warm dish.
  • Add wine, tomatoes, 1/4 cup green onions and tarragon. Cook, stirring, about 30 seconds and add cream, salt and pepper. Bring to the boil and stir in mustard. Cook, stirring, about 2 minutes or until thickened lightly and saucelike.
  • Add ham and shrimp and stir until they are coated with sauce.
  • Arrange hard roll halves broiled side up on serving dish and pour shrimp in sauce over all. Sprinkle with remaining 1/4 cup green part of onion.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 16 grams, Sodium 1238 milligrams, Sugar 4 grams, TransFat 0 grams

SPANISH-STYLE GARLIC SHRIMP WITH HAM AND BELL PEPPERS



Spanish-Style Garlic Shrimp with Ham and Bell Peppers image

Categories     Garlic     Appetizer     Cocktail Party     Ham     Shrimp     Bell Pepper     Sherry     Winter     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8 as an hors d'oeuvre

Number Of Ingredients 10

2 pounds large shrimp (about 28), shelled, leaving the tail and the first joint of the shell intact, and deveined
1 1/2 teaspoons salt
8 garlic cloves, sliced thin lengthwise
1/2 cup olive oil
1/4 pound thick-sliced cooked ham, chopped
1/4 teaspoon dried hot red pepper flakes
1 red bell pepper, chopped
1/3 cup Oloroso Sherry
minced fresh parsley leaves for garnish if desired
slices of crusty bread as an accompaniment

Steps:

  • Rinse the shrimp and pat them dry. Sprinkle the shrimp on both sides with the salt and let them stand between layers of paper towel for 10 minutes. In a large heavy skillet cook the garlic in the oil over moderate heat, stirring, until it is golden and transfer it with a slotted spoon to a small bowl. Add the ham and the red pepper flakes to the skillet and cook the mixture, stirring, for 3 to 5 minutes, or until the ham deepens in color. Add the bell pepper and cook the mixture, stirring, until the bell pepper is softened. Add the shrimp and sauté the mixture over moderately high heat, turning the shrimp, for 3 minutes. Add the Sherry and the garlic and simmer the mixture, stirring and turning the shrimp occasionally, until the shrimp are just cooked through. Transfer the shrimp mixture to a heated serving dish, sprinkle it with the parsley, and serve it with the bread.

HAM AND SHRIMP GRAVY



Ham and Shrimp Gravy image

I love eating this over rice or mashed potatoes. Even pasta would make for a deliciously effective delivery system!

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h5m

Yield 6

Number Of Ingredients 14

4 tablespoons butter
6 ounces smoked ham, diced
1 red bell pepper, finely diced
½ cup finely diced celery
4 green onions, chopped, white and green parts separated
1 fresh jalapeno pepper, finely diced
2 cloves garlic, minced
2 teaspoons Cajun seasoning
3 tablespoons flour
3 ½ cups cold chicken broth
¼ teaspoon Worcestershire sauce
1 pound small raw shrimp, peeled and deveined
1 pinch salt, or to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Melt butter over medium heat in a deep frying pan. Stir in diced ham and cook until lightly browned, about 5 minutes.
  • Stir in red bell pepper, celery, white portions of green onion, jalapeno pepper, and garlic; cook, stirring, until softened, about 5 minutes. Stir in Cajun seasoning and cook for 1 minute.
  • Stir in flour; cook and stir until flour is no longer gritty, about 3 minutes. Pour in chicken broth and Worcestershire sauce; increase heat to medium-high. Simmer until vegetables are soft and liquid is reduced and thick, 10 to 15 minutes. Reduce heat to medium-low.
  • Stir in shrimp; cook and stir until shrimp are cooked through, 2 to 3 minutes. Season with salt and cayenne pepper to taste. Garnish with green parts of green onions.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 6.9 g, Cholesterol 154.6 mg, Fat 14.1 g, Fiber 1.1 g, Protein 19.3 g, SaturatedFat 6.9 g, Sodium 1422.1 mg, Sugar 2 g

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