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
Author:
Publish date:
Serrano Ham-Wrapped Prawns

Recipe by Rachael Ray

  • 18 prawnsServings

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
  • 1/2 cup dry sherry
  • 2 tbsp. butter

Preparation

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.