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Shrimp with Prosciutto

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  • Prep 20 min
  • Total 40 min
  • Servings 8
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These prosciutto-wrapped shrimp are baked in a fragrant herb-and-wine sauce.
By Betty Crocker Kitchens
Updated May 5, 2005
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Ingredients

  • 1 tablespoon butter or margarine
  • 1 tablespoon olive or vegetable oil
  • 1 1/2 teaspoons chopped fresh parsley
  • 1 flat anchovy fillet in oil, finely chopped
  • 1 garlic clove, finely chopped
  • 8 uncooked jumbo shrimp in shells
  • 4 thin slices prosciutto or fully cooked Virginia ham, cut in half
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice

Steps

  • 1
    Heat oven to 375°F. Heat butter and oil in square baking dish, 9x9x2 inches, in oven until butter is melted.
  • 2
    Stir together parsley, anchovy and garlic; spread evenly over butter mixture in baking dish. Peel shrimp, leaving tails intact. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Wrap 1 half-slice prosciutto around each shrimp. Place shrimp on anchovy mixture.
  • 3
    Bake uncovered 10 minutes. Pour wine and lemon juice over shrimp. Bake about 10 minutes longer or until shrimp are pink.

Tips from the Betty Crocker Kitchens

  • tip 1
    Prosciutto is Italy’s answer to ham. (Prosciutto actually means “ham” in Italian.) Authentic prosciutto is ham that has been seasoned, salt-cured and air-dried.
  • tip 2
    Save yourself from lots of last-minute cooking! Make these appetizers in the morning, through step 2. Cover and refrigerate until 20 minutes before serving time. Then just uncover and bake as directed in step 3.

Nutrition

50 Calories, 4 g Total Fat, 3 g Protein, 0g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
50
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
20 mg
Sodium
120 mg
Potassium
50 mg
Total Carbohydrate
0g
Dietary Fiber
0g
Protein
3 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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