Sautéed Shrimp With Country Ham and Capers

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

Yield: Makes 8 servings
Recipe from Southern Living

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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


  1. Peel shrimp, and devein, if desired.
  2. 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.
  3. Note: For testing purposes only, we used McCormick's Cajun seasoning.
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