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Shrimp Wrapped with Prosciutto

Shrimp Wrapped with Prosciutto

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    45 m
PEGW

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mary
10

Mary

12/27/2004

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 flavors all blended together so deliciously. I used Christmas cookie cutters to cut the polenta, which gave it a festive appeal. Thank you so much. I will definitely be using this recipe again.

AZ
6

AZ

9/19/2008

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 sauce again, just not to put over shrimp.

SEY1
6

SEY1

8/18/2008

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 shrimp.

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