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"Wowza!" Does that phrase ever pop into your mind?
How about "Gadzooks!" or "Eureka!"? Are these the explatives that fall from your lips when faced with something so perfectly and so unexpectedly delicious?
Well, I bring this up because I have got an "Egad!" recipe for you today. Orange & Rosemary Prosciutto-Wrapped Grilled Shrimp.
One bite and you will join the chorus in "Hallelujah!".
The simplicity of their preparation makes them all the more fantastic. The fact that they are finger food makes them not just delicious but fun.
I love finger foods and make a point of bringing you frequent posts featuring them. Because there is something about finger food. It seems both sophisticated and mischievous. Finger food is party food and I am sure that is where the allure stems.
But these shrimp have more than their status as finger food going for them. They are marinated in sambuca and I think this is the secret to their success. The sweet liqueur melds with the aromatic rosemary, salty prosciutto and savory shrimp in a very sophisticated manner. Once that potent combination hits the grill the sugars really caramelize making this one sweet and savory bite. "Shazam!"
Orange & Rosemary Prosciutto-Wrapped Grilled Shrimp makes 24 CLICK here for a printable recipe
- 24 large shrimp, peeled and deveined with tails intact
- 1⁄2 c sambuca liqueur
- 1⁄4 c extra-virgin olive oil
- 1 t orange zest, plus more for garnish
- 3 T fresh rosemary, leaves and soft tips only, plus more for garnish
- kosher salt and fresh ground black pepper, to taste
- 8 sli prosciutto (about 4 ounces)
Place the shrimp in a single layer into a shallow sided baking pan. In a small bowl whisk together the sambuca, olive oil, 1 teaspoon orange zest, 2 tablespoons rosemary, salt and pepper. Pour the mixture over the shrimp. Make sure they are well coated. Let marinate 10 minutes and then turn them over to marinate 10 more minutes.
Carefully cut the proscuitto slices into thirds lengthwise. Try and keep each strip intact. Wrap a strip of proscuitto around the center of each shrimp, tucking a rosemary leaf or two between the shrimp and proscuitto.
Heat a grill pan or outdoor grill to medium-high heat. Cook the shrimp, turning once until cooked through, about 2 minutes per side. As the shrimp cooks the proscuitto should shrink a bit making a very attractive looking appetizer. Transfer to a serving plate and garnish with a bit more rosemary and some orange zest.
SERIOUS FUN FOOD
Greg Henry
Sippity Sup
Comments
Quick! Help needed!
I live in Spain - is prosciutto ham the same as Jamon Serrano (dried ham, cured in salt?) If so, I´m ok with this, if not, aaaarrrrghhh! It will be awful. BBQ on Friday evening - Friday luchtime in the States. Need to know before I poison ém all please.
No worries
If you can cut it thin enough I am sure it will be an excellent substitution. GREG
Shrimp
Oh man - what a perfect long weekend, bask in the sun, backyard treat! I always love finding new and exciting ways to prepare shrimp. This goes to the top of the list!
My mind says BAM
You've hit the right buttons on my phone. Orange and these two playful favorites. Ummmmmmmmmm. Chris you have me laughing so hard. Sip and you are my two favorite funny, witty, and good in the kitchen...grrrrrr, all men should be like you two! Feed me more please.
Sambuca - genius
My dad went through a Sambuca phase. I have never bought it - might have to pony up for a bottle. Marinating shrimp in Sambuca = GENIUS. Love ya Greg!
You Sly Slicer, You
Is sli really the plural for slice? You are the master. Wait. After a look-up, I'm thinking this may just be your sly wit. Love the simple, flavorful combination here. I have all of these ingredients on hand, except for Sambuca. I'm thinking Ricard might substitute. Best of all, I have a breezy, sunny weekend ahead- perfect for grilling out!
Egads!
Is it just me or does that first plate look like a little shrimp crime scene?
Detective Prawn: From the look of things, my guess the cause of death would be this fondue fork in his back.
Nice simple yet effective finger food, Greg. I swear it looks like they have grill marks, I wouldn't have guessed they were oven roasted.
They were grilled...
They were grilled...
My only problem with these is
My only problem with these is that I wouldn't want to share ;)
Those are making my mouth
Those are making my mouth water
Yowza is right!
Wow! Perfect! Who doesn't just go crazy for plump, succulent shrimp and paired with prosciutto is heaven. The flavors are stunning!
I love prosciutto wrapped
I love prosciutto wrapped seafood. Actually, you just reminded me I was planning on making a prosciutto wrapped something soon!
Gadzooks...ha. I haven't
Gadzooks...ha. I haven't heard that one in a while. I will need to use it. With kids, finger food is always a hit around my parts. I love shrimp and/or scallops wrapped in prosciutto. I actually buy a huge packet of it at Costco - it's the only place I can find it where each slice is separated by paper.
Perfectamundo
What a great combination of flavors! The sambuca sounds like a particularly interesting addition.
Thanks again for letting me borrow one of your corn photos, Greg. Sounds like my readers are as knocked out by your corn-a-thon recipes I linked to as I was! Can't wait to see what you'll come up with next, even if you're not knocking yourself out with week-long extravaganzas featuring a single ingredient :)
Best,
eggy
Love it!
Love it!
Shazam Is My Favorite!
...but don't forget "Bam Boom Pow!"
What would you recommend I
What would you recommend I substitute for sambuca? I am always on the lookout for tapas and this looks fantastic.
well...
Try and find a liqueur with anise notes, or herbal notes as a first alternative. But in a pinch you could use an orange liqueur.
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