Prosciutto Wrapped Shrimp in Pastry

 
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Make this for a party and your guests will be lining up for second and third rounds.

These delectable puff-pastry prosciutto wrapped shrimp with a garlic lemon aioli are the perfect appetizer to feed a crowd. They’re superb!

shrimp puff pastry-web

 

Prosciutto Wrapped Shrimp in Puff Pastry with Garlic Lemon Aioli

Rating: 51

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 9 Servings

Serving Size: 2 Each

Prosciutto Wrapped Shrimp in Puff Pastry with Garlic Lemon Aioli

This recipe is versatile and is only limited by your imagination. Have fun trying different combinations like bacon and buffalo sauce with a blue cheese drizzle or try it with a smoked cheese nestled in with the shrimp.

Ingredients

  • 18 raw jumbo shrimp
  • 1/3 stick melted butter
  • 2 garlic loves, minced
  • 18 pieces of thin, quality prosciutto
  • 1 sheet puff pastry
  • 1 egg, beaten
  • Garlic Lemon Aioli
  • garlic clove, minced
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 2 egg yolks
  • 1 1/2 cups canola oil
  • Salt and freshly ground pepper, to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Remove puff pastry and allow to thaw for 20-30 minutes
  3. Clean and deveined shrimp, removing tail
  4. Melt Butter and mix with minced garlic and olive oil
  5. Coat the shrimp with butter-garlic mixture for at least 30 minutes (can be marinated overnight refrigerated)
  6. Wrap each shrimp with a thin slice of quality prosciutto
  7. Unfold the pastry sheet on a lightly floured surface.
  8. Cut the pastry sheet into 12 squares. Place the wrapped, raw shrimp at the edge of the puff pastry square and roll on the diagonal. Repeat with the remaining shrimp.
  9. Place the pastries onto a baking sheet lined with parchment paper.
  10. brush
  11. Bake for 15-20 minutes.
  12. Remove and cool slightly.
  13. Drizzle the aoili over the top of the pastry and garnish with an italian parsely leaf
  14. Garlic Lemon Aioli
  15. In the blending container of an immersion blender, combine the garlic, lemon juice, lemon zest and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the oil in a slow, steady stream and process until smooth and blended. Should be slightly thinner in order to use it as a drizzle (versus a dip)
  16. Season with salt and pepper.
  17. Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.
http://mydestinationcuisine.com/shrimp-wrapped-prosciutto-in-puff-pastry/

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Written by: Laura Raymond

Editor, Destination Cuisine

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About the author

Laura Raymond

Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.

 
 
 
 
 
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