Easy Holiday Appetizer: Prosciutto-Wrapped Shrimp
Two great wines to pair with prosciutto-wrapped shrimp
The multiple award-winning Sonoma Coast Chardonnay hits a sweet spot of good quality and good price. It’s a classic, medium-bodied Chardonnay that’s rich but also nice and bright, and it pairs with lots of my favorite foods, from cheeses to pasta dishes to seafood. I love that Sonoma-Cutrer lets you geek out with them and read tasting notes online. Gotta say, I am so ready for a glass right now.
Russian River Valley Pinot Noir, also an award-winning wine, has a slightly higher price point and a lovely, complex flavor. You can read the tasting notes here. I love how flexible this Pinot is with food. It’s nice to be able to serve a simple appetizer with both red and white and know it will pair equally well with each.
- 2 pounds jumbo wild shrimp
- 6 ounces thinly sliced prosciutto
- 4 tablespoons salted butter
- 4 garlic cloves, minced
- 6 sage leaves, minced
- Freshly ground black pepper
- Peel and clean the shrimp, leaving tails on if you like. (Tails make a nice presentation and a useful handle, but you can serve the appetizer with cocktail forks or toothpicks instead.)
- Cut each slice of prosciutto into two or three long strips. Wrap one strip around each shrimp. Place shrimp on a rimmed baking sheet lined with a piece of parchment paper that just fits.
- Melt butter in a small pot. Brush about half of the butter over the shrimp. Preheat broiler to high.
- While broiler preheats, add garlic and sage to remaining butter. Cook on medium heat for a minute or two, until very fragrant.
- Broil shrimp for about 90 seconds, until shrimp are turning opaque and prosciutto begins to cook. Flip shrimp with tongs and broil about 60 seconds more, until just cooked through.
- Transfer shrimp to a serving platter. Brush with garlic sage butter and sprinkle with black pepper. Serve immediately.