Shrimp Wrapped with Prosciutto Recipe
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Shrimp Wrapped with Prosciutto

By: PEGW  
"An adventurous dish of fried polenta cakes, shrimp wrapped in prosciutto and a hazelnut liquor sauce! It is as beautiful to see as it is to eat."

Rating: This weblink has been rated 8 times with an average star rating of 4.4 Read Reviews (7)

Rate/Review | 336 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 cups water
  • 1 tablespoon butter
  • salt and pepper to taste
  • 1/2 cup polenta
  • 6 ounces mascarpone cheese
  • 2 tablespoons olive oil
  • 6 large shrimp - peeled and deveined
  • 1 1/2 cups finely chopped toasted hazelnuts
  • 6 (1/2 ounce) slices prosciutto
  • 2 fluid ounces hazelnut liqueur
  • 2/3 cup heavy cream
  • 4 green onions, with tops flared

Directions

  1. In a medium-size pot bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
  2. When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be prepared in advance).
  3. Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.
  4. Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
  5. To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 604 | Total Fat: 52.4g | Cholesterol: 99mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2004 by Mary 
I made this recipe as a first course for Christmas dinner. I had 16 adult guests and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2008 by SEY1 
Incredibly delicious! The sauce is beyond words. I made the polenta earlier in the day to... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2008 by A.Z. 
OK - the polenta was a 5, the sauce was a 5, but I did not like the nut and shrimp combo. I am... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2008 by Rebecca 
Instead of pouring out the polenta on an oiled plate, I washed out an ordinary can, poured the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2006 by MRSRADBANANA 
Holy this was delicious. Shrimp, prosciutto, mascarpone, HEAVY CREAM??? How can you go wrong?... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2009 by lkruer Supporting Member (Click to learn more about Supporting Membership)
I can't say enough about this dish!!!! I cook a lot and often enjoy the things I make but... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by RMAXIM 
Overall this was good, although I think it called for way too many nuts in the sauce. I'd use... MORE

 
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