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Prosciutto Rolls stuffed with Shrimp

I had some Prosciutto leftover from making  a Braciole and needed to use it up. I thought briefly about simply doing Shrimp wrapped with Prosciutto but we have had that many times and so I decided to go with the same ingredients but jazz things up a little with a new twist. The result I came up with is vaguely Asian and, while it is not based on any particular recipe, it does seem to have a bit of a Taiwanese flair to it…

The Ingredients

  • Sliced Prosciutto (you need 6 pieces about 2 x 3 inches);
  • 6 Shrimp (medium – large);
  • 1 Scallion (green part only);
  • 1 tsp. Cornstarch;
  • Pinch of Salt;
  • Pinch of White Pepper;
  • 1 tbsp. White Sesame Seeds.

The Method

First, finely chop or process the shrimp to a smooth paste and mince the scallion greens.

Mix together the shrimp, scallion, cornstarch, salt and pepper in a small bowl.

Put about a tablespoon of the shrimp mixture at one end of a prosciutto strip.

Make a roll, and repeat with the remaining materials.

Dip each end of the rolls in the sesame seeds.

Now, pan-fry the rolls in a little oil, beginning seam side down and then turning until all sides are golden and just a little crispy. Once they are done, blot them quickly on a piece of kitchen paper and then plate and serve.

The Verdict

These were delicious. I served them with a little dipping sauce made from soy, rice wine and just a drop or two of sesame oil. The crispiness of the prosciutto  contrasted very nicely with the soft bite of the shrimp and the sesame seeds added a little something extra. My wife really enjoyed them and we had three each. That is probably ideal as they are very rich, but I will certainly be making these again… maybe with just a little chopped green chili mixed in with the shrimp.


22 Comments Post a comment
  1. These look very moreish!
    🙂 Mandy

    November 23, 2012
  2. My French Heaven #

    Oh dear God! This has to be next Sunday’s lunch!!! Thank you so much for sharing this original recipe!!!

    November 23, 2012
    • I’d make them as an appetizer rather than a main as they are quite rich….

      November 23, 2012
      • My French Heaven #


        November 23, 2012
  3. Interesting fusion. I’ve never had prosciutto with shrimp before, and certainly not with sesame as well.

    November 23, 2012
    • Bacon wrapped shrimp is quite popular so this was a fairly natural leap to use prosciutto. I wanted somethin asian’ish, hence the paste idea. The rolls made me think of Vietnamese egg rolls which are sometimes open-ended and dipped in sesame also 🙂

      November 23, 2012
  4. Brilliant and a great low carb snack.

    November 23, 2012
    • Actually, I suppose they would be … as long as the sauce is not heavily sweetened!

      November 23, 2012
  5. Sounds delicious and they’re good looking too! Perfect for a cocktail. Thanks for the recipe 🙂

    November 23, 2012
    • That’s the prefect use for them … tapas, dim sum’ish kind of thing 🙂

      November 23, 2012
  6. Sounds like a terrific starter course…I like the idea of adding a little chili.

    November 23, 2012
    • Yes… I think it needs it to counterbalance the sweetness of the prosciutto a little.

      November 23, 2012
  7. I might just have to try it this weekend! Yum..

    November 23, 2012
    • I’d love to hear how they worked for you!

      November 23, 2012
      • I did not do it yet… stay tuned,,,

        November 26, 2012
  8. Looks wonderful! Reminds me of a similar dim sum dish, but with prosciutto instead of bean curd skins. Pig is better 🙂

    November 23, 2012
    • I’d like to try it with the beancurd skin, actually. Maybe with nori wrapped inside or outside the skin?

      November 23, 2012
      • Maybe! You never know unless you try it 🙂 Can’t wait to hear if you do!

        November 23, 2012
  9. Your font of cooking ingenuity is apparently endless. I never would have thought to use prosciutto as a wrapper for shrimp filling but it looks/sounds delicious.

    November 24, 2012
  10. Telma Harshberger #

    Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked. Fresh and dried bacon is typically cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.*

    Take a peek at our blog page as well

    April 21, 2013

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