Prawns Smoked Paprika and Prosciutto

This could very well be the easiest and most delicious appetizer in the world. I’ve made it twice now this week which, according to my oldest son, is a trend I need to continue. Twice a week is perfect in his mind. I have a feeling that when he (finally) moves out this will be one of his regular meals. I really feel odd about posting this recipe because it is so ridiculously easy but I really want to share my discovery with you. The combination of prawns, smoked paprika, and prosciutto is so magical you can close your eyes and feel as though you are munching on chorizo in Spain on a sunny day. So. Much. Cheese. Did I mention it is snowing…AGAIN?!

First make sure to thaw your prawns fully, then dry them well with a paper towel. Add 1 tsp smoked (hot or mild) Spanish paprika and a tablespoon of olive oil. Stir so that they are well coated and set aside. Bring out your prosciutto slices and cut them in half so that each slice will end up wrapping two prawns. Then take each prawn and make three small cuts on the inside curve of the beast. This helps the prawn to remain straight while it is cooking.prawnsThen, lay the prawn at one edge of the prosciutto (I placed the meat end of the prawn on the fatty side of the prosciutto) and roll it up. Place on a rack over a baking sheet.prawns1prawns2Place oven rack near the top of your oven and broil for 4-5 minutes. That’s it. Enjoy!prawns4I love how the prosciutto shrinks to fit the prawn while cooking…it’s like ‘Shrinky Dinks‘ but with food!

This entry was posted by dishnthekitchen.

9 thoughts on “Prawns Smoked Paprika and Prosciutto

  1. Pingback: Butter Basted Halibut Steaks with Capers | Dish 'n' the kitchen

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