Photo: Jumbo Shrimp Wrapped with Arugula and Prosciutto Recipe
Ingredients
- 18 cooked, frozen jumbo shrimp, defrosted
- 1 lemon, zested and juiced
- 1 clove garlic, finely chopped
- Coarse salt and black pepper
- 2 tablespoons extra virgin olive oil, eyeball it
- 2 cups trimmed arugula leaves
- 9 slices imported prosciutto, 1/3 pound
- 18 grape tomatoes
- 18 party picks, 3 or 4 inches long
Directions
Place shrimp in shallow dish and add lemon zest and juice, garlic, salt, pepper and extra-virgin olive oil. Toss shrimp to coat evenly with dressing. Arrange the arugula in piles of 2 or 3 leaves, working with 6 piles at a time. Pile up 3 slices of prosciutto and cut in half across.
To assemble the shrimp, place 1 shrimp on each pile of 2 or 3 arugula leaves then wrap the leaves up with the shrimp using the prosciutto. Assemble 6 pieces at a time, like an assembly line. Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure into place with a party pick.
Arrange the shrimp appetizers on a platter and don't forget to put out a small empty bowl near the shrimp platter to collect the tails of shrimp and party picks, once guests finish the appetizers.
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By debpaddon
on December 08, 2010
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I have made this recipe at least 4 times and will do so again and again as it is one of my favourites and always gets huge compliments from those I share it with.
The key is to have super fresh ingredients....there's no substituting any part or submitting to substandard produce in order to get the best out of this recipe.
I love the fresh, natural flavours that pair well with champagne or any great dry white wine.
By hispetsub_12354815
Stafford, 86
on November 22, 2009
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I have now made this recipe 3 times in about a year. Each time, enough time passes that I forget why I swear I'll never fix it again and each time I go back to this recipe based on the deceptively straight forward ingredient list.
Here's what you really need to know before you do this:
1. Allow 3 hours--zesting a lemon and doing this "assembly line" production appetizer is neither quick nor easy. A good zesting tool helps, but only so much.
2. Arugula lettuce is NOT a standard stock item at many grocery stores in smaller towns.
3. Substituting another type of green leaf lettuce for the arugula will greatly change the flavor and outcome of this recipe--making it even MORE BLAND. Arugula has a VERY distinctive flavor, without being bitter. Most others ARE BITTER, and not appropriate to this recipe.
4. Prosciutto is VERY expensive--like $17.00/lb and when cut thin enough and narrow enough to wrap around the shrimp as Rachael suggests, it falls apart and is VERY difficult to keep around the shrimp, resulting in a VERY messy looking finished product once you've wrestled the arugula and tearing prosciutto around the shrimp and forced it to say with a cocktail pick.
5. Prosciutto varies greatlly in flavor. If the one you buy isn't extremely pungent and flavorful, this recipe goes out the window.
I will say honestly, after making this dish for the 3rd time, that it is my last. It never comes out well and it ALWAYS looks like a 3 yr. old made it. And worse yet, the flavor is bland and boring even with a hardy amount of lemon zest, salt, pepper, and twice the amount of garlic Rachael recommends.
I have been cooking for over 20 yrs and my vehicle license plate reads "Martha, Jr." for a reason----I would toss this one out the window and move on if I were someone looking for a simple, easily accessible ingredient, quick, and easy recipe!!!!!!!!!!!!!
Sorry, Rach...this one just doesnt cut the mustard!!
Pennie Rhodes
By johnholein1_9854323
pgh, PA
on March 23, 2009
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I made these for my family before making them for a brunch. They were delicious. Easy to make but did take me longer to assemble then what it takes Rachael. DME Pgh.
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