Shrimp Wrapped with Prosciutto

Shrimp Wrapped with Prosciutto

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"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."

Ingredients

45 m servings 604 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 604 kcal
  • 30%
  • Fat:
  • 52.4 g
  • 81%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

9
  1. 10 Ratings

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I made this recipe as a first course for Christmas dinner. I had 16 adult guests and everyone loved it! I was so surprised to see even the "picky" eaters devouring the whole thing. The flavo...

Incredibly delicious! The sauce is beyond words. I made the polenta earlier in the day to make assembling the dish quicker. The only problem I had was getting the hazelnuts to stick to the sh...

OK - the polenta was a 5, the sauce was a 5, but I did not like the nut and shrimp combo. I am typically very adventurous when it comes to seafood, it just didn't do it for me. I will make the s...

Instead of pouring out the polenta on an oiled plate, I washed out an ordinary can, poured the polenta inside, and plastic wrapped the top. The can went in the fridge so the polenta would set. ...

Excellent! I couldn't find mascarpone and used some cream cheese and really liked the lightness and different texture it gave the polenta. Otherwise I followed the directions exactly except my...

I can't say enough about this dish!!!! I cook a lot and often enjoy the things I make but rarely do I step back and think, "wow, did I make that?" This will become a family favorite for me. I l...

Holy this was delicious. Shrimp, prosciutto, mascarpone, HEAVY CREAM??? How can you go wrong? Y-U-M.

Overall this was good, although I think it called for way too many nuts in the sauce. I'd use about half of what the recipe calls for. I bought the biggest shrimp I could find and the servings w...

This was a great appetizer! I did it without the polenta and my guests loved it! Check out the picture.