We met with friends the other night for a Merlot tasting party. The main dish was grilled salmon and I was tasked with bringing an appetizer. I decided to bring prosciutto wrapped prawns. It was a beautiful hot summer evening and I wanted something that was quick, easy and would compliment the wine and our dinner.
I’ve made this recipe by wrapping prosciutto, pancetta or even thinly sliced bacon – it’s all good!
I was short on time so I opted for the prosciutto and I did not marinate my tiger prawns and the dish still received rave reviews.
Here’s the recipe.
In equal parts:
- fresh cleaned, shelled and devined prawns (I used tiger prawns)
- fresh basil leaves
- prosciutto (pancetta or bacon) slices – cut to be around 1/2 inch thick and long enough to wrap around a prawn
- lemon zest, olive oil and pepper
If you have more time than I did the other night, place prawns in a bowl and drizzle with olive oil, fresh lemon juice, pepper and salt. If you like things a little spicier, you can add some red pepper flakes. Let marinate for 15 – 20 minutes while you clean basil leaves and the oven is preheating to 425.
I sprayed a cookie sheet with olive oil cooking spray. I’m not sure that I needed to do this – I couldn’t afford a “do over” with my appetizer sticking.
This is so simple, it’s *almost* embarrassing.
Take a prawn and place a basil leaf (stem removed) along the outside curve. Wrap a slice of prosciutto around the prawn. I start at the larger part of the prawn and work my way towards the tail. Place the wrapped prawn on the cookie sheet with the seam side wrap down. No toothpicks are needed.
Once you’ve done this with all of your prawns, place in the hot oven for around five minutes. Keep a very close eye as you do not want to over cook your prawns. I sometimes opt to broil the prawns instead of baking as it gives the mean a nice crunchy finish.
When the prawns are cooked through (flesh is white) immediately remove from the oven and place on serving platter.
Add a little drizzle of olive oil, fresh pepper and lemon zest.
Wasn’t that easy? By the way, this picture does NOT do this dish justice.