Prosciutto Wrapped Marsala Glazed Shrimp

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Grill, broil or pan sear these plump, sweet n’ salty Prosciutto Wrapped Marsala Glazed Shrimp to perfection no matter the weather. They’re a succulent starter and hearty enough to hold their own as a main course. Save some for yourself!

I can hardly believe 2018 is already into June. Who else is with me?! Where the heck does time go!? The kids are counting down their final days of school. Trying to unglue them from their phones will soon become my greatest challenge in life without homework as a buffer. Sigh… If you are going through the same, please share any and all secrets of success. I and others will be forever grateful!

Prosciutto Wrapped Marsala Shrimp | giveitsomethyme.com - grill, broil or pan sear these plump, sweet n’ salty plump shrimp to perfection no matter the weather! #shrimpappetizers #shrimpappetizersfingerfood #shrimpappetizersforparty #shrimprecipes #prosciuttowrappedshrimp #prosciuttowrappedshrimprecipe #prosciuttowrappedshrimpappetizers #marsalaglaze #appetizers #giveitsomethyme

On another note, as I mentioned in my last post, I’m dedicating the next few to my dad who would have turned 75 on June 12th had kidney cancer not won the war he fought so many courageous battles against. Dad was a character and we certainly remember and lovingly laugh about his outspoken affection toward his favorite foods.

In the last post, beans were highlighted as they were at the top of his list. This post highlights his love of anything related to ham or bacon. Seriously, it didn’t matter if it was bacon, ham, salami, sausage, hot dogs, or the native to Trenton/Philly-area pork roll and scrapple. Area readers know what I’m talkin’ about.

Prosciutto Wrapped Marsala Glazed Shrimp | giveitsomethyme.com - grill, broil or pan sear these plump, sweet n’ salty plump shrimp to perfection no matter the weather! #shrimpappetizers #shrimpappetizersfingerfood #shrimpappetizersforparty #shrimprecipes #prosciuttowrappedshrimp #prosciuttowrappedshrimprecipe #prosciuttowrappedshrimpappetizers #marsalaglaze #appetizers #giveitsomethyme

I eat all of the above sparingly except for one – prosciutto. This Italian dry-cured ham is leaner, with just the right saltiness, and very recipe friendly. Dad also relished in ‘porchtime’, especially in the summer. It’s late afternoon after a hard day’s work and you’re ready to pop open a cold one only to be enjoyed swaying on a porch swing.

Well, that cold one and porch swing sway need a crazy good app. That’s where stuffed, wrapped, and glazed shrimp come in.

To kick things off, the glaze is all of four ingredients – dry Marsala, seedless red raspberry jam, and balsamic vinegar infused with a sprig of rosemary. After about a half hour, you have a thick, sweet luscious glaze your shrimp will be thrilled to swirl in.

Marsala Glaze Ingredients - marsala wine, seedless red raspberry jam, balsamic vinegar, rosemary sprigMarsala Glaze Done

 

 

 

 

 

 

 

Next, you’re assembling a trio of ingredients that double dip into the glaze to ensure caramelized flavor outside and tender shrimp inside. Prosciutto is much more assembly-friendly when room temperature. When’s it’s cold, it will tear easily, making your fun assembly a real drag. Also, when grilling shrimp, I like going for the big boys, 11-15 count per pound. The grill is hot and they can take it.

Extra Large Shrimp, Prosciutto & Poblano Pepper Strips

I’m all about firing up the grill as long as it’s not raining or snowing. Grilling in cold weather works. Just zip the jacket. I’ll take that grilled, smoky awesomeness with minimal clean up any day.

Here, I’m using these super cool Grill Mats to ensure nothing sticks to or falls through the grates. Somehow these thin unassuming black sheets are heat resistant up to 500 degrees F, let char come through, are a breeze to clean, and reusable. They’re not required for the recipe, but maybe you learned something new and worth considering.**

Assembles Shrimp on Grill using Grill Mats

The beauty of a scorching hot grill, skillet or broiler, is these scrumptious bites literally cook up in minutes. The rich Marsala combined with the sweet jam and balsamic work wonders with the salty prosciutto and slight heat of the poblano around the plump shrimp. A two-bite bomb of deliciousness is waiting for you. Enjoy!

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Recipe

Prosciutto Wrapped Marsala Glazed Shrimp

Grill, broil or pan sear these plump, sweet n’ salty Prosciutto Wrapped Marsala Glazed Shrimp to perfection no matter the weather. They’re succulent as a starter and hearty enough to hold their own as a main course. Enjoy!
Course Appetizer, Main Course, Snack
Cuisine American, Seafood
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 -10 appetizer servings
Author Kim Peterson

Ingredients

Marsala Glaze

  • 2 cups dry Marsala
  • ½ cup seedless red raspberry jam
  • 2 tablespoons balsamic vinegar
  • 1 fresh rosemary sprig
  • Salt and pepper

Shrimp

  • 1 ½ lbs extra-large, 11-15 count shrimp, about 20, peeled and deveined, tails intact
  • 10 thin slices of prosciutto, cut in half lengthwise
  • 20 thin strips of poblano pepper

Instructions

Marsala Glaze

  • In a 2-quart sauce pan, bring Marsala, jam, vinegar, and rosemary to a boil. Lower heat to medium and simmer uncovered until reduced to about 1 cup, 35-40 minutes. Let cool 15 minutes. Season to taste with salt and pepper. (Can be made 3 days in advance. Cover and chill. Let come to room temperature before assembling.)

Shrimp

  • Prepare barbecue over medium-high heat. (note 1)
  • Before assembling reserve 3-4 tablespoons of glaze in a small bowl to use as a dip when serving.
  • Place 1 prosciutto strip on a cutting board or other work surface. Dip 1 shrimp into the remaining glaze. Place a poblano strip on top of the shrimp where the vein was removed. Wrap the prosciutto around the shrimp and poblano. Dip assembled shrimp into glaze again and place on a large, rimmed baking sheet. Repeat with remaining prosciutto, shrimp, poblano, and glaze. (Can be assembled 2 hours before cooking. Cover and chill.)
  • Grill shrimp directly on grates or on Grill Mats (note 2) for 2 minutes on each side. The prosciutto should be crisp but not overly charred, and the shrimp tender and opaque in the center.
  • Serve warm with remaining Marsala glaze for dipping.

Notes

Note 1: If you're not grilling, broil on high or pan sear on medium high 2-3 minutes per side, until shrimp are opaque in center.
Note 2: Grill Mats are a surefire way to keep your preciously prepared food from falling through the grates. Nonetheless, if you oil your grates well, the shrimp should not stick. You may require less cooking time and I'd set the heat closer to medium so that sweet glaze doesn't catch on fire.

*Recipe adapted from Bon Appétit, March 2006

**I’m not an affiliate of OscenLife, only sharing my experience with the product.  I am affiliated with Amazon which bears no extra cost to you should you purchase through this site.

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