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Prosciutto-Wrapped Shrimp with Smoked Paprika

Ingredients (6)

  • 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
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Nutritional Information
  • Calories21
  • Fat0.89g
  • Saturated fat0.21g
  • Trans fat0.0g
  • Carbs0.25g
  • Fiber0.07g
  • Sugar0.01g
  • Protein2.97g
  • Cholesterol18.66mg
  • Sodium193.39mg
  • Nutritional Analysis per serving (37 servings) Powered by

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Prosciutto-Wrapped Shrimp with Smoked Paprika

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.

Special equipment: You’ll need 35 to 40 (6-inch) wooden skewers. Be sure to soak them in water for at least 30 minutes before assembling the shrimp to keep them from burning under the broiler.

Game plan: The shrimp can be made through step 3 and refrigerated uncovered for up to 6 hours.

Tips for Shrimp, Christmas, Bacon, and Pork

Instructions

  1. 1Place 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 heat source).
  2. 2Combine the oil, paprika, and pepper in a medium bowl. Add the shrimp and toss until evenly coated.
  3. 3Starting 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.
  4. 4Broil until the shrimp are opaque and the prosciutto is crisp, about 3 to 4 minutes.
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