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Pancetta-wrapped prawn skewers recipe

Pancetta-wrapped prawn skewers recipe


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  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Prawn starters

These delicious oven-baked prawn skewers make a delicious starter, or serve two skewers per person for a main. If it's barbecue season, you can do these on the BBQ.

27 people made this

IngredientsServes: 6

  • 500g large prawns
  • salt and freshly ground black pepper to taste
  • 50g pancetta rashers
  • 1 tablespoon Dijon mustard
  • 1/2 glass cognac or brandy
  • 1 teaspoon paprika

MethodPrep:20min ›Cook:10min ›Extra time:20min cooling › Ready in:50min

  1. Pre-heat the oven to 200 C / Gas 6. Soak six bamboo skewers in water.
  2. Sprinkle the prawns with pepper, then wrap with the pancetta. Thread 2 to 4 on each skewer. Place on a roasting tin or baking tray.
  3. Bake the prawn skewers for 10 minutes.
  4. Meanwhile, mix the mustard with the Cognac. Brush the prawns with the mixture on both sides and turn them over once.
  5. Remove the skewers from the oven and let cool slightly. Sprinkle with paprika. Serve.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

We really liked this recipe. Very easy to make. I followed the recipe exactly. Will make again. Thanks for posting the recipe-12 Sep 2012


Pancetta-wrapped prawn skewers recipe - Recipes

Yes, another "I'm still in New York" re-run, but as soon as I'm done with this post I'm going to finish editing a very nice Key Lime Pie recipe that my Mom made today. It's an old family tradition, 2 days before any major shoulder surgery the patient makes pie for good luck. This pie will go perfectly with the Prawn recipe below. This was originally posted here way back in February, so keep in mind none of the new A/V equipment was around then. It's really easy, and can be done on the stove top or on a grill. Enjoy!

One of my favorite summer time food moments is that first perfectly sweet, ripe and juicy melon, wrapped with a thin slice of Prosciutto. This recipe is inspired by that same combination, only this time the cold sweet melon is being replaced by hot sweet prawns.

I’ve seen this dish on many menus, but the prawns are usually wrapped with Pancetta (Italian bacon). I find that Prosciutto works so much better since it cooks, and crisps up faster, and allows for us to not over cook the prawn. The Pancetta is usually thicker and fattier and by the time it’s cooked through the prawns are overcooked, and have suffered severe “shrinkage.”

Please note in the clip I don’t salt the prawns before wrapping. When we pan sear the skewered prawns, the salty Prosciutto is all the seasoning we need. Also, watch for a trick I’ve used several times before, using a smoked paprika to give the final product a “char-grilled” character.

As far as seasoning, I went very minimalist this time. Other additions to this recipe can include garlic, hot peppers, and fresh herbs like basil or tarragon. I love serving this on “ beans and greens ” (pictured in photo above) which is a side dish I learned from my Uncle Bill and can be seen here !


Ingredients:
1 pound prawns, peeled and de-veined
1 tsp smoked paprika
1 tbl orange or tangerine zest
2 tbl olive oil
8 thin slices of Prosciutto

9 comments:

Hi again! I'm back for our second comment-date. This one won't be quite as superficial as the last though I feel if our e-food teaching relationship is going to be fruitful (okay, bad pun, I admit), there will need to be a few questions and more in-depth discussion along the way.

LOL, okay, enough with the dorkiness. a real question now:

What's the reason that you skewer (did I spell that right?) through the tail end first? You made the point a couple times, so it must be important, but I don't quite understand why.

Jewel - Just want to take a stab at your question (pun intended). I always skewer shrimp head first because that is where most of the meat is and it's just easier that way.

Chef - Great recipe and I agree! I've always liked Prosciutto over Pancetta, especially when the Prosciutto is cut thin.

Thanks catherine, I hope you make it soon.

and to Jewel, with all due respect to my friend catherine, I always do the smaller tail end first. Since that part is so thin its important to get the skewer exactly in the center of the tail so it doesnt tear off during cooking. Also I find it easier to hold the larger end to make this precise penatration. Once I have the tail skewered in can continue up the the large (and easier) head section where I can pretty much skewer almost anywhere and be fine (more meat to work with).

As always I encourage people to do things that works best for them! Good luck and remember your not a real cook until one of the skewers slips and goes under your finger nail! Its a kitchen right-of-passage. So you have that to look forward too. Enjoy!

Our e-food relationship just got deep an meaningful! LOL!

This recipe just tasted great, I have tried this recipe and post it on my blog.

Thank You for sharing this wonderful recipe:)

Your recipies are always great. I won't be surprised if this one got even better. By the way, Could I use beef bacon instead?? I know you will hate this question. hahaha

any bacon is good bacon! do it. i love all questions.

I usually presoak the skewers, as these are cooked for such a short time I gather it wouldnt be necessary for this dish :)


BBQ prawns with Vietnamese dipping sauce

Barbecuing prawns accentuates their natural sweetness. If the grates on your grill are widely spaced, place a wire cooling rack on top to make sure the prawns don&rsquot fall through the gaps.

shell-on whole prawns, defrosted if frozen

fresh lime leaves, finely shredded, see GH Tip

red bird's-eye chilli, finely chopped

freshly grated root ginger

red bird's-eye chillies, finely chopped

large garlic clove, crushed

freshly grated root ginger

  1. In a large bowl, mix the prawns, lime leaves, chilli, garlic, ginger, turmeric, white pepper and oil and mix gently with your hands. Set aside briefly while you make the dipping sauce.
  2. To make the dipping sauce, combine all the ingredients in a small bowl with 75ml (3fl oz) water, stirring to dissolve the sugar.
  3. Barbecue the prawns over high heat for 5min, turning once, until pink, lightly charred and opaque. Serve with the dipping sauce and a bowl for the discarded shells.

Get ahead Make the dipping sauce and marinate the prawns up to 1hr ahead chill the prawns until you are ready to cook. Complete recipe to serve.

GH Tip If you can&rsquot get hold of fresh lime leaves, use the pared zest from 2 limes instead.

No BBQ? No problem!
Cook the prawns in a large frying or griddle pan over high heat instead. Complete recipe.


Recipe Summary

  • ¼ cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons tequila
  • 1 teaspoon garlic powder
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon seasoned salt
  • ½ teaspoon ground black pepper
  • 15 large tiger shrimp, peeled and deveined
  • 4 wooden skewers

Whisk olive oil, lime juice, tequila, garlic powder, Cajun seasoning, seasoned salt, and black pepper in a bowl pour into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for 30 minutes.

Remove shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread shrimp on skewers, piercing once near the tail and once near the head.

Arrange skewers on preheated grill cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 6 to 8 minutes.


Pancetta-wrapped prawn skewers recipe - Recipes

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Great taste both with and without the emulsion. Two separate taste. Excellent. I have been using and adapting this recipe for years.

Giving 4 forks to offset the fact my prior review posted from ipad went in with 0 forks. It is a sold 3 fork recipe.

Very good..get my better proscuitto next time. I made for an entree for me and the better half. I bought a pound of extra large shrimp, for me, that cam out to 16 shrimp, almost the number the recipe called for the entire recipe. Needless to say we have left overs. I made as directed but did brush a little of the sauce on the skewers before grilling. They were yummy. Unfortunately my normal purveyor of good italian Parma ham was closed by the time I got there. So I ended up with supermarket prosciutto. Too thick, just not quite right. Ends up tasting like mild bacon. Even so this was good. I would not marinate the shrimp. I really liked the simple taste of the shrimp and prosciutto . I would like it more with good italian prosciutto . The sauce made an excellent foil to the saltiness of the ham. The leftover sauce of which there is much will make a nice dressing for a Salad Nicoise. By the way, pay attention to the season the sauce with salt and pepper. I used a good 4 large pinches for half the recipe and a good 1/4 tap of white pepper,

I brought these to a party and cooked them on a mini George Foreman grill and they were a big hit. I followed others advice and marinated the shrimp (I also brought some extra sauce to dip in but nobody used it.) I sliced prosciutto into 3 strips and used one strip per shrimp but I might even use less next time. It was still slightly overwhelming. I cut regular skewers in half and sharpened the other side to make mini skewers of each.

I use half cup olive oil and add balsamic dressing instead.

I made this as an appetizer for a brunch, everyone gobbled them down and several asked for the recipe. After reading the reviews, I made two changes. I didn't use a whole slice of proscuitto to wrap them, I cut the proscuitto in half lengthwise, then wrapped the shrimp. I also didn't use the sauce as a sauce. I threaded the shrimp on skewers, coated them with the sauce on both sides, then refrigerated them overnight before grilling them the next day. A perfect start to a wonderful afternoon with good friends.

The shrimp were wonderful. The sauce as a marinade and baste for the grill wonderful. The sauce as a dipping sauce not so great - my guests did not seem to enjoy. I'll make again and play around with the sauce recipe.

delicious! I skipped wrapping the shrimp and just marinated them in the sauce, as others suggested, for 20 - 30 min at room temp. I reserved 1/4 cup of the sauce for dipping. It was the hit of the party!

This recipe is delicious! However, instead of using the dipping sauce to dip I marinaded the shrimp in it for about an hour in the fridge then wrapped the prosciutto then grilled it. The final product was to die for and the people who had it were talking about it for days after. You can't go wrong with this recipe!

Delicious! Thanks to most other reviewers, I marinated the shrimp in the garlic sauce for a couple hours before making it and used about half the amount of prosciutto. I also added some honey to the sauce as I thought it needed some rounding out. Grilling the skewers is key. They were extremely messy to eat but worth it!

Yummy! Big Hit at Book Club. I marninated the shrimp in the garlic sauce the day before. I also added basil to the dipping sauce as it made it both tastier and prettier!

This recipe is really good, but you do have to play with it a little. i suggest using half the prosciutto, or even doing half prosciutto, half panchetta. Also, when i made the dipping sauce, i threw in a 1/4 bunch of fresh basil leaves, and it gave the sauce, just the tang it was missing! Overall, i love this, and so did everyone i made it for!!

This wasn't a hit with us - the prosciutto overpowered the shrimp. I marinated the shrimp in the sauce as some recommended, but it didn't impart any flavor that could be tasted over the prosciutto (which I did halve.). Sorry to be a party pooper, but this is the first time I've ever had left-over shrimp!

A little labor intensive, but well worth it. Everyone loves these.

I made this last night and served them at room temperature. I wish I had taken another reviewer's advice and marinated the shrimp in some of the sauce I think it would have added to the flavor. I thought the sauce was ok, but next time I'll play with it a little more. It needed something more, maybe garlic. But an easy, good looking appetizer.

Great appetizer. Really nice mix of flavor and texture.

This is delish! I loved the garlic sauce (I do love garlic) and didn't feel the red wine vinegar was too strong at all. I used half the prosciutto for each shrimp (1/2 is plenty) and marinated half the shrimp in the garlic sauce, and did half the shrimp w/o any sauce at all. Both were good, but the sauce added another layer of flavor which was wonderful. I did not notice the basil as much, and almost would have preferred two leaves. I ate some hot, some room temp, and almost liked the room temp ones better as the flavors seemed more pronounced. Drank with a rich Chardonnay and I thought it was lovely. Nice appetizer or even dinner for one with a side of steamed green beans and crusty bread.

Always delicious and well-liked even by finicky eaters. I brush the shrimp with a little olive oil just before grilling.

I found the prosciutto to overpower the shrimp. 1/2 the amount of prociutto is more than enough and adds just the right amount of zing to this amazing dish.

I wish I had read the suggestions about using half the proscuitto, because it did overpower the shrimp. I would also brush the shrimp with olive oil.

Ok, wow. this was the big hit of my christmas eve party. I found the prosciutto a bit hard to deal with-- unpealing it from one another, etc-- but it is very forgiving and made a nice presentation wrapped around the shrimp. Next time I might try a sweeter dipping sauce, but I have no complaints about this one. I also think it would be good with crab inside instead of shrimp. I cant wait to whip these out at my next barbecue.

I've made this appetiser several times with rave reviews every time. I use 1/2 slice of proscuitto, and half or even quarter the amount of dipping sauce depending on how much shrimp I'm doing. Very yummy.

I had this on skewers as part of a main course. They were wonderful. I took reviewers suggestions and was sparing with the amount of prosciutto. I served them with baby artichokes so and used the garlic sauce for dipping those as well. It was wonderful.

I agree that a small slice of prosciutto should be used so as not to overpower the shrimp.

We have made this many times. Our guests rave about it and request the recipe. I cut the sauce in half since we had way too much left over the first time.


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Cauliflower couscous with cumin & sundried tomatoes (page 80)

From Josh's Backyard BBQ Josh's Backyard BBQ by Josh Emett

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  • Categories: Grills & BBQ Quick / easy Side dish Picnics & outdoors Vegan Vegetarian
  • Ingredients: couscous cauliflower cumin seeds coriander seeds turmeric white balsamic vinegar sundried tomatoes black olives raisins basil mint

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