Prosciutto Wrapped Shrimp with Smoked Paprika


Wow, were these Prosciutto Wrapped Shrimp a hit in my house!  Prosciutto is a dried cured ham, with a nicely salty flavor.  My kids are bonky about it, and these days enjoy a slab of fresh mozzarella with a few slices of prosciutto on a baguette as much as any other lunch I can some up with.  God forbid they would fall so deeply in love with less expensive ham.  Prosciutto originated in Italy, but can also be made in the same style in the U.S.  It’s often eaten uncooked, but it’s also great in place of bacon in various recipes, such as these festive, and splurgey, jumbo shrimp hors d’oeuvre.

Pancetta wrapped Shrimp with Smoked Paprika


  • 1 tablespoon extra virgin olive oil
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon freshly ground black pepper
  • 1 pound jumbo shrimp (16/20 pound), shelled with tails left on
  • 4 ounces prosciutto, sliced lengthwise into ½-inch strips

1. Preheat the broiler, and place the cooking rack about 4 inches below the heat source.  Spray a rimmed baking sheet with nonstick cooking spray, or line with parchment paper.

2. In a small bowl, combine the olive oil, paprika, and pepper.  Add the shrimp and toss until they are coated with the seasoned olive oil.

3. Wrap each shrimp with a strip of the prosciutto, spiraling it up the shrimp until the shrimp is encased.  Place the shrimp on the prepared baking sheet.  Broil for 3 minutes, until the tops are crispy, then turn and broil for another 3 minutes until the other side is browned.

4. Serve with little napkins, with the crispier side up.

Pancetta Wrapped Shrimp with Smoked Paprika on Serving Platter

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