Until I wrapped shrimp in Prosciutto, my husband avoided this succulent shellfish. This Rosemary Prosciutto Shrimp will make even shrimp avoiders swoon!!
Rosemary Prosciutto Shrimp
I’m pretty sure this is the dish that converted the hubby into a shrimp lover. All it took was wrapping these babies with prosciutto! I whipped up rosemary prosciutto shrimp for a neighborhood progressive dinner over a decade ago.
Nary a complaint about the anise-flavored Sambuca which was an integral part of the marinade. Fancy that! The salty prosciutto complemented the sweet shrimp perfectly and the rosemary and liqueur provided more layers of incredible flavor.
OXO Tools for Cooking Shrimp!
Did you check out these huge, succulent shrimp compliments of Eastern Shrimp Company? Shipped frozen, these U15 shrimp (meaning approximately 15 shrimp per pound) were wild-caught from the waters of Mexico. It took us about one red hot minute to decide to have them for dinner the day they were delivered to my doorstep.
The Shrimp Council, along with OXO, sponsored this Shrimp Showdown, so I also got to utilize some top of the line cooking tools including a shrimp cleaner and flexible kitchen & herb snips to clean these colossal sized shrimp, 12-inch tongs with silicone heads to flip my shrimp in the broiler, wooden lemon reamer (because you always need fresh lemon juice when you make seafood!) and 3 piece large bowl and colander set for draining the frozen shrimp. As a loyal OXO fan, these products did not disappoint.
Buy some extra prosciutto and make these fabulous prosciutto-wrapped asparagus, too.
- 1/2 cup sambuca liqueur
- ¼ cup extra virgin olive oil
- ¼ cup fresh rosemary
- Kosher salt and freshly ground black pepper
- 8 slices prosciutto
- 24 large shrimp, shells and veins removed
- Soak wooden skewers in water for about a half hour before assembling.
- 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.
Serving Size:2 Shrimp
Amount Per Serving: Calories: 133 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 36mg Sodium: 639mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 8g
Disclosure: OXO supplied me with kitchen tools to assist with this recipe . I was not compensated for writing this post and the opinions expressed herein are those of the author, and are not indicative of the opinions or positions of OXO. Eastern Fish CompanyD supplied me with 5 pounds of frozen shrimp. I was not compensated for writing this post and the opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Eastern Fish Company. Thanks to The Shrimp Council for hosting this Shrimp Showdown!