Recipe by Kittencal@recipezazz
I have made these on many occasions for holiday get-togethers, everybody just goes wild over them! to save time, prepare them ahead, and just pop them in the oven when ready. I usually double or triple the recipe. Tip: make sure that you purchase large enough shrimp in order to be able to stuff them properly--these are amazing!
Top Review by Autism Mommy
I can't believe no one has reviewed this one yet!! This is the biggest hit at my parties lately. On average I figure 2 shrimp per person. They are very filling and rich, but I'm sure men could probably put away 3 or 4 easily. Very time consuming to do but well worth it!! I did change the pancetta to proscuitto (less salty)and it turned out wonderful. Wow your guests with these and they'll never forget you.
- 30 uncooked jumbo shrimp or 30 uncooked x-large shrimp, cleaned and deveined
- 30 fresh asparagus spears, steamed (canned is okay, but fresh holds up much better)
- 30 slices mozzarella cheese
- 30 slices thin pancetta (Italian cured dried ham)
- 3⁄4 cup butter, melted
- 6 -8 cloves very finely minced fresh garlic (optional)
- 1⁄4 cup lemon juice
- 1⁄4 cup white wine
- 1⁄2 cup breadcrumbs
- black pepper
- 1⁄3 cup grated romano cheese or 1⁄3 cup parmesan cheese
Directions See How It's Made
- Set oven to 450 degrees.
- Prepared a baking pan (large enough to hold all the shrimp).
- Peel, clean and butterfly the shrimp (slice down the center, but not all the way through).
- Place one piece of mozzarella cheese, and one piece of asparagus in the shrimp; then wrap with a piece of pancetta (leaving the tail of the shrimp sticking out).
- Lay the shrimp carefully and evenly into the prepared baking pan; top with melted butter (mixed with the fresh garlic, if using), wine and lemon juice.
- Sprinkle with the bread crumbs, romano cheese and black pepper.
- Bake for 12 minutes.
- Remove to a platter or serving dish; top with the pan drippings-- DELICIOUS!
- Note: fresh very finely minced fresh garlic may be added with the melted butter.