Smoked Paprika Prosciutto-Wrapped Shrimp
The combination of cured pork and paprika gives these shrimp bites a flavor
reminiscent of Spanish chorizo: a little spicy and very savory. Once the
shrimp are tossed and coated with the paprika, putting them on the skewers
makes wrapping them up easier, plus it keeps your guests from getting their
fingers dirty. Broil for a few minutes and the shrimp are ready to serve.
They can be completely prepped ahead of time, so they make a perfect party
snack. Serve these savory bites with a slightly sweet cocktail.
Game plan: The shrimp can be made through step 3 and refrigerated uncovered
for up to 6 hours.
35 to 40 (6-inch) wooden skewers
1 tablespoon olive oil
2 teaspoons smoked paprika
1 1/2 teaspoons freshly ground black pepper
1 pound peeled and deveined shrimp (about 35 to 40 large shrimp)
6 ounces very thinly sliced prosciutto
Place the skewers in water and let them soak for at least 30 minutes. Heat
the broiler to high and arrange a rack at the top (about 3 inches from the
Combine the oil, paprika, and pepper in a medium bowl. Add the shrimp and
toss until evenly coated.
Starting at the thicker (head) end, skewer each shrimp through its center
until the skewer emerges at the thinner (tail) end. Tearing the prosciutto
as needed, wrap each shrimp in a piece large enough to just cover its
surface. Place on a baking sheet.
Broil until the shrimp are opaque and the prosciutto is crisp, about 3 to 4
By Aida Mollenkamp. From: Chow: Recipes