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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.

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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

  1. 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.
  2. Pat shrimp dry with paper towels.
  3. 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.
  4. 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