With the holidays upon us, I thought it might be fun to offer recipes that double as a weeknight main courses and yummy appetizers to serve when friends drop by.
For dinner tonight, serve my Stuffed Grilled Shrimp over a bed of brown rice with steamed broccoli for a simple, tasty meal in a matter of minutes. As an appetizer, serve shrimp at room temperature on your cocktail buffet.
Stuffed Grilled Shrimp
16 large shrimp de veined
1 4 ounce package cream cheese
6 thin slices pancetta or prosciutto
2 tablespoons olive oil
½ teaspoon fresh or dried rosemary
Salt and pepper
Combine oil and rosemary and set aside. Cut the jalapeño in half and discard the seeds and fleshy membranes. Slice each half into 8 very thin slices. Cut prosciutto slices in half giving you 16 long strips. Using a sharp knife, make a slit down the back of each shrimp. Assemble the shrimp by stuffing a small slice of cream cheese and jalapeno slice into the slit you created down the back of the shrimp. Wrap the prosciutto around the shrimp to hold in the ingredients and secure with a toothpick or skewer. Brush shrimp with oil mixture and salt and pepper. Place shrimp on grill for about 3 minutes on each side.
Hint- Be sure to soak your toothpick or skewer in water before assembling shrimp, this will ensure that the wood does not pose a fire risk.