These prosciutto-wrapped shrimp are baked in a fragrant herb-and-wine sauce.
Shrimp with Prosciutto
- Prep Time 20 min
- Total 40 min
- Servings 8
- Ingredients 9
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
Instructions
-
Step1Heat oven to 375°F. Heat butter and oil in square baking dish, 9x9x2 inches, in oven until butter is melted.
-
Step2Stir 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.
-
Step3Bake uncovered 10 minutes. Pour wine and lemon juice over shrimp. Bake about 10 minutes longer or until shrimp are pink.
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;Tips from the Betty Crocker Kitchens
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