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Pregistry’s Friday Recipe: Prosciutto Wrapped Shrimp

This 4-ingredient recipe does double duty as both a scrumptious appetizer OR light meal!

Simply layer strips of prosciutto with pesto (store bought or homemade), basil and shrimp, roll up and broil!

These little “bundles” are packed with flavor and are a unique hors d’oeuvre or appetizer. But when paired with a fresh salad they make a wonderful light meal too!

You can prep the shrimp up to a day in advance, making this a perfect “do-ahead” recipe for all your entertaining needs!

Prosciutto Wrapped Shrimp:

  • 12 pieces prosciutto, sliced in half lengthwise
  • 1/2 cup pesto
  • 24 fresh basil leaves
  • 24 large shrimp (about a pound), veins, shells and tails removed

Pre-heat the oven to broil; line a baking sheet with foil.

Place the prosciutto slices on a work surface – spread with about a teaspoon of pesto. Put a basil leaf on one end of the prosciutto and top with a shrimp. Roll up and place, seam-side down, on your baking sheet (this can be done one day ahead; cover with plastic wrap and refrigerate).

Broil for about 5 minutes, turning once or twice, till the shrimp are cooked through. Serve hot or at room temperature.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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