Sautéed Shrimp With Country Ham and Capers

Southern Living
You’re just 10 minutes away from a delicious, Cajun-inspired shrimp and ham dish that’s easy to pull together and sure to please dinnertime guests. To save time, you can purchase peeled and deveined shrimp from your local fishmonger. However, you can also buy frozen, peel shrimp and thaw in the refrigerator or under cold, running water before cooking. We recommend serving with lots of French bread to sop up every last drop of the savory sauce, but you can also spoon the sauce over fresh-cooked rice for a delicious and filing dinner.

Makes 8 servings


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3 pounds unpeeled, extra-large fresh shrimp
1/3 cup butter
1/3 cup olive oil
1 cup (4 ounces) thinly sliced country ham, prosciutto, or baked ham
1/4 cup vermouth or dry white wine
2 to 3 tablespoons fresh lemon juice
2 tablespoons capers
1 teaspoon salt-free Cajun seasoning
2 tablespoons minced fresh parsley
French bread


Peel shrimp, and devein, if desired.

Melt butter with olive oil in a large, deep skillet over medium-high heat. Increase heat to high, and add shrimp and ham; cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Reduce heat to medium high, add vermouth and next 3 ingredients; bring to a boil. Pour into a large, deep serving platter or individual bowls. Sprinkle with parsley, and serve immediately. Serve with French bread.

Note: For testing purposes only, we used McCormick's Cajun seasoning.


Created date

February 2005