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Recipe Detail Page
Serrano-Wrapped Shrimp with Saffron Cream
Holiday 2010
Here’s a great make-ahead appetizer for the holiday season. The tasty ham-wrapped shrimp are just as good served hot or cold. If the leaves on your bunches of basil are large, cut them in half lengthwise.
Makes about 60 shrimp; 1 cup (250 mL) saffron cream
SAFFRON CREAM
1/2 tsp (2 mL) crumbled saffron threads
2 tbsp (25 mL) warm water
⅔ cup (150 mL) sour cream
⅓ cup (75 mL) mayonnaise
1 tbsp (15 mL) finely chopped parsley
1/4 tsp (1 mL) each sweet smoked paprika and freshly ground black pepper
SHRIMP
2 lbs (1 kg) raw large shrimp (31/40 count), thawed, peeled and deveined
1/4 cup (50 mL) olive oil
2 tsp (10 mL) grated lemon zest
2 cloves garlic, minced
1/2 tsp (2 mL) each sweet smoked paprika and freshly ground black pepper
12 oz (375 g) thinly sliced Spanish serrano ham or prosciutto
About 60 medium basil leaves
About 60 toothpicks
1 Sprinkle saffron over water. Set aside for 15_minutes.
2 In a medium bowl, stir together saffron mixture, sour cream, mayonnaise, parsley, paprika and pepper. Refrigerate until ready to serve.
3 Pat shrimp dry on paper towels. Toss shrimp in a nonreactive dish with oil, lemon zest, garlic, paprika, and pepper. Cover and refrigerate for 1 hour.
4 Preheat oven to 400°F (200°C).
5 Cut ham slices lengthwise into 1-inchwide (2.5-cm) strips. Working with a few strips at a time, lay a basil leaf lengthwise on each strip of ham. Roll up a shrimp in each strip and place, seam-side down, on a large baking sheet. Repeat with remaining ingredients.
6 Bake shrimp for 5 to 7 minutes or until they are just firm and pink. Skewer on toothpicks and serve hot or cold on a lettuce-lined platter with saffron cream for dipping.
Makes about 60 shrimp; 1 cup (250 mL) saffron cream
