Tapa: Serrano Ham-Wrapped Prawns
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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

Ingredients

  • 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

Preparation

  • Step 1

    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.

  • Step 2

    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.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...