Prosciutto-Wrapped Shrimp with Lemon Couscous

  • aeroncaskb Posted: 01/16/09
    Worthy of a Special Occasion

    These shrimp were fabulous! The prep work was a tad time consuming, but enjoyable and easy. I marinated shrimp for almost 1 hour. Also heated leftover marinade on stove with added dashes of cracked pepper and salt to use as dipping sauce. I probably used more prosciutto than what was called for, but they were very very tasty. Would be perfect for a party.

  • liafinney Posted: 01/08/09
    Worthy of a Special Occasion

    After reading other reviews, decided to let shrimp marinate a bit longer, almost an hour as it turned out. I added a bit more chili powder and then a bit of cayenne to get the taste I wanted and then grilled them. Very flavorful and I can see doing this for company with larger shrimp and a whole pc of prosiutto. Also like the idea of using the marinade as a dipping time. Served with the lemon cous cous, but only added lemon and green onion, no orange as I didn't have any. Added chopped chives at the end and sprinkled over everything when serving. Also served sauteed snow peas with some grape tomatoes and a tiny bit of butter. Easy and quick!

  • mtngrl37 Posted: 05/27/10
    Worthy of a Special Occasion

    didn't try the couscous, we loved the shrimp and will try the marinade on chicken or salmon too.

  • cjbuddy Posted: 04/16/10
    Worthy of a Special Occasion

    Wow. Really enjoyed this! Was easy to prepare and LOVED the combination of flavors. Made the Lemon Couscous as well. Like others suggested I did not discard the marinade but reduced in a small skillet and served on the side. Would also serve as an appetizer.

  • Seattle723 Posted: 09/28/09
    Worthy of a Special Occasion

    I made this recipe as written, and thought it was so salty and so sweet that I could only eat 3 shrimp, and I love shrimp. Perhaps the recipe would be better with less prosciutto and less maple syrup. The only part of this recipe I'm saving is the couscous, which was good.

  • LUVSML Posted: 08/12/11
    Worthy of a Special Occasion

    I have made this shrimp 7 or 8 times and it is always a hit. My husband and son are always excited when they hear that we are having this dish. The first time I made it with the prosciutto but every time since then, I have not even bothered with the prosciutto. It makes the preparation more cumbersome and brings the cost of the dish up and personally, I didn't think it added that much. The marinade on its own is very tasty and I took others advice and reduced the marinade into a sauce that I just drizzle on top of the shrimp when served. I either double or triple the marinade to be able to make more of the sauce. We had never tried couscous before trying this recipe combo and the lemon couscous is the perfect accompaniment to this shrimp. I usually add more orange or lemon juice than what is called for and the couscous is then more moist and flavorful. Have served with asparagus or with zucchini (better) that has been tossed with olive oil, salt and pepper and roasted in the oven.

  • debb107 Posted: 01/27/13
    Worthy of a Special Occasion

    Lovely dish. I also marinate shrimp for about an hour and reduce the marinade into a sauce. Wrapping the shrimp does take time.

  • littlemtngirl Posted: 12/03/13
    Worthy of a Special Occasion

    Very easy and very tasty! No adjustments needed when I made it. My husband and I loved this with the lemon couscous and it will be going into my stable of regular recipes!


More From Cooking Light