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PROSCIUTTO WRAPPED SHRIMP WITH GOAT CHEESE FILLING
This grilled appetizer requires a few steps, but is well worth the effort. Serve these shrimp with the tail on so that guests can easily eat them with their fingers.
Yield: Makes 24.
July 02, 2019
PROSCIUTTO WRAPPED SHRIMP WITH GOAT CHEESE FILLING
Ingredients
- 1/2 cup crumbled soft goat cheese
- 1/3 cup finely chopped shallots
- 1 tbsp finely chopped fresh basil
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped green onion or fresh chives
- 24 frozen peeled and deveined raw jumbo shrimp, thawed and rinsed
- 12 slices prosciutto, halved lengthwise
Directions
- To prepare filling, combine cheese, shallots, basil, parsley and green onion in a bowl. Shape mixture into 24 balls, each measuring about 3/4 inch; set aside.
- Pat shrimp dry with paper towels.
- Place 1 shrimp on one end of each half slice of prosciutto, with shrimp tail sitting off of prosciutto. Nestle 1 ball of filling into curve of each shrimp. Tightly roll up prosciutto slices, jelly-roll fashion, enclosing shrimp and filling. Shrimp tails should be sticking out.
- Grill wrapped shrimp over medium heat on natural gas barbecue until prosciutto is crisp and shrimp are pink and opaque, about 4 - 5 minutes per side. Serve immediately.
Nutritional analysis per shrimp:
35 calories, 1.9 g fat, 4 g protein, 0.6 g carbohydrate, 0 g fibre, 200 mg sodium