For an extra layer of flavor, consider adding a pinch of nutmeg to the polenta as it cooks. Ensure the polenta disks are golden brown and slightly crispy when sautéed for the best texture. When flambéing, use caution and ensure there are no flammable materials nearby. Adjust the amount of hazelnut liqueur and cream in the sauce to your preference for sweetness and richness.
Shrimp Wrapped with Prosciutto
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS30
Embark on a culinary adventure with this exquisite dish featuring golden-fried polenta cakes, succulent shrimp embraced by savory prosciutto, and a luscious hazelnut liqueur sauce. A feast for the eyes and a symphony of flavors for the palate!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol99 mg
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Fiber4 g
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Protein13 g
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Saturated Fat18 g
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Sodium447 mg
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Sugar6 g
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Fat52 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 mins
In a medium-size pot, bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
02
Step
0 mins
When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Sauté polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be prepared in advance).
03
Step
0 mins
Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, sauté shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.
04
Step
0 mins
Pour hazelnut liquor into another skillet (or the same skillet used to sauté the shrimp, cleaned). When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambé (by touching the edge of the pan with the flame of a match or taper). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
05
Step
0 mins
To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions.
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RECIPE REVIEWS
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Please Rate
Mabel Walker
Jun 28, 2025Make sure to use good quality prosciutto. It makes a big difference!
Madelyn Morissette
Jun 11, 2025I substituted Amaretto for the hazelnut liqueur and it worked perfectly.
Heath Treutel
Mar 23, 2025This recipe is absolutely divine! The combination of textures and flavors is incredible.
Orlo Klein
Mar 17, 2025My family loved this recipe! It's definitely a keeper.
Dejon Brown
Mar 3, 2025The presentation of this dish is stunning. It's perfect for a special occasion.
Dorian Turcotte
Feb 11, 2025The polenta cakes were a bit tricky to cut, but the end result was worth it.
Lesly Dubuque
Feb 4, 2025The hazelnut sauce is the star of the show. I could eat it with a spoon!
Neoma Rempel
Jan 28, 2025I was a little intimidated by the flambé step, but it was easier than I thought. Just be careful!