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Tapa: Serrano Ham-Wrapped Prawns
"My mom came up with pancetta-wrapped prawns decades ago, and it was the first 30-minute meal I ever taught! This one uses Serrano ham instead of pancetta." — Rachael Ray
18 jumbo prawns or very large shrimp, peeled and deveined, with tails left on
EVOO, for drizzling
1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
1 tsp. granulated garlic
Salt and pepper
18 leaves fresh sage
18 slices Serrano ham
2 tbsp. olive oil, for sautéing
½ cup dry sherry
2 tbsp. butter
Dress the prawns with EVOO, the lemon zest, and granulated garlic; season with salt and pepper. Working with 1 prawn at a time, place a sage leaf where the vein used to be. Wrap each prawn with a slice of ham, overlapping the ham like the stripes on a barber pole.
In a large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the prawns and cook until they are opaque in the center and the ham is very crisp, 3 to 4 minutes per side. Transfer to a platter. Add the sherry and lemon juice to the skillet and swirl until reduced to 3 to 4 tbsp., about 5 minutes. Add the butter and swirl until melted; season. Spoon the sauce over the prawns.