Posted in Experiments, Recipes

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.



I am a lawyer by profession and my practice is Criminal... I mean, I specialize in Criminal law. My work involves travelling on Court circuits to remote Arctic communities. In between my travels I write a Food blog at

22 thoughts on “Prosciutto Rolls stuffed with Shrimp

    1. 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 🙂

  1. 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.*

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