Every year when summer (finally) arrives I simultaneously rejoice, because beach days, vacations and duh, it’s not cold anymore, and lament because so much sweating, so little air conditioning in subway stations, and I don’t have a grill. Nothing says summer like smoky meat with black marks and the taste of barbecue sauce, and my grill-less dwelling offers me neither. Owning a grill and knowing how to use it is a pipe dream of mine, a glimmer in my eye, something I can only hope to someday achieve. It is up there with keeping indoor plants alive, having a freezer large enough to hold the bowl of an ice cream maker and being able to make croissants from scratch. So, it’s probably not happening.
The only way around this dilemma is to cheat. Baking ribs instead of grilling them. Using a grill pan to achieve those coveted charred marks. Covering everything in barbecue sauce to give the impression that this food came from the enormous grill hiding on your fire escape. This is summer in a one-bedroom Manhattan apartment.
When I think objectively about this recipe, it sounds kind of insane. Big juicy shrimp wrapped in rich, salty prosciutto and slathered in a highly doctored and delicious bourbon barbecue sauce. It’s over the top, but it just WORKS. The cat agreed, circling the table and trying to catch shrimp from the baking tray blindly with one paw over his head. He only got to enjoy a tiny shred of prosciutto which I saved for him, but I got a whole stack of these shrimp which I ate with a lot of enthusiasm and a big snack of napkins. I cannot believe I am saying this but I want to describe these shrimp as “flavorbombs” in Guy Fieri’s voice. And I absolutely despise Guy Fieri and his voice.
This is the first time in blog history that I am posting a recipe in time for the holiday for which it’s meant instead of two days after it’s passed. Make these shrimp for 4th of July weekend! Bring them to the barbecue you’re going to and watch everyone ooh and aah and lick their fingers repeatedly! And if this weekend’s not your thing, well you have a whole summer ahead of you to make this happen.
Note: You can make the barbecue sauce ahead and store in the refrigerator for 3 days. The prosciutto-wrapped shrimp can be refrigerated for 8 hours before roasting.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, halved and thinly sliced
- 1 teaspoon chopped rosemary leaves
- 1 teaspoon chopped garlic
- 2 tablespoons bourbon
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup prepared barbecue sauce, preferably a less sweet brand
- Dash of worcestershire sauce
- Dash of hot sauce
- Salt
- Freshly ground black pepper
- 24 extra-large shrimp, shelled and de-veined
- 1 tablespoon extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 12 slices of prosciutto, halved lengthwise
- 2 tablespoons chopped flat-leaf parsley
- Lime wedges, for serving
Instructions
- First make the barbecue sauce. In a medium skillet, heat the olive oil. Add the onion and rosemary and cook over moderate heat, stirring occasionally, until the onion begins to brown, about 6 minutes. Add the garlic and cook until softened and fragrant, about 5 minutes. Stir in all of the remaining barbecue sauce ingredients and season with salt and pepper. In a food processor, puree the barbecue sauce until smooth. Transfer the sauce to a bowl.
- Next, prepare the shrimp. Preheat the oven to 400°. In a medium bowl, toss the shrimp with the olive oil and season with salt and pepper. Wrap each shrimp in a half slice of prosciutto and transfer to a rimmed baking sheet. Brush the shrimp with some of the barbecue sauce and arrange them 1 inch apart. Roast the shrimp for 5 minutes. Turn the shrimp over, brush with more barbecue sauce and roast for about 5 minutes longer, until the shrimp are firm and white throughout and the barbecue sauce is shiny. Transfer the shrimp to a platter and sprinkle with the chopped parsley. Serve with lime wedges and any remaining barbecue sauce for dipping.
Notes
https://www.thekitchenchronicles.com/2015/07/03/prosciutto-wrapped-shrimp-with-bourbon-barbecue-sauce/
July 3, 2015 at 3:52 pm
Don’t care for fish or any type of seafood but thoroughly enjoy reading your blog anyway. Enjoy your summer!