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Shrimp Wrapped with Prosciutto

An adventurous dish of fried polenta cakes, shrimp wrapped in prosciutto and a hazelnut liquor sauce! It is as beautiful to see as it is to eat.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 3489.2 kcal

Equipment

  • 1 Medium Saucepan
  • 1 Non-stick Skillet Preferably two, or one cleaned thoroughly between uses
  • 1 Drinking Glass or Round Cutter For forming polenta disks
  • 1 Whisk For polenta and sauce
  • 1 Serving Platter(s) For elegant presentation

Ingredients
  

Main

  • 2 cups water
  • 1 tablespoon butter
  • salt and pepper to taste
  • ½ cup polenta
  • 6 ounces mascarpone cheese
  • 2 tablespoons olive oil
  • 6 large shrimp - peeled and deveined
  • 1 ½ cups finely chopped toasted hazelnuts
  • 6 1/2 ounce slices prosciutto
  • 2 fluid ounces hazelnut liqueur
  • ⅔ cup heavy cream
  • 4 green onions with tops flared

Instructions
 

  • In a medium-size pot bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
  • When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be prepared in advance).
  • Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.
  • Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
  • To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions.

Notes

For the polenta, ensure smooth incorporation of mascarpone for a creamy texture. When spreading, use a lightly oiled surface to prevent sticking, and allow it to cool completely for clean cuts. Shrimp cook quickly; avoid overcooking to maintain tenderness. Toasting hazelnuts intensifies their flavor and adds a delightful crunch. When flambéing the hazelnut liqueur, prioritize safety: ensure the liquid is warm, not boiling, and keep a safe distance. The flames will subside quickly. Adjust sauce thickness as desired. This dish thrives on contrasting textures and rich flavors, so precise cooking of each component is crucial for a harmonious final plate. Garnish thoughtfully for visual appeal.