Sautéed Shrimp With Country Ham and Capers

Serve with lots of French bread to sop up every last drop of the savory sauce.


Makes 8 servings

Recipe from


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.


Helen Conwell, Fairhope, Alabama,

November 2004