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Sautéed Shrimp With Country Ham and Capers

Sautéed Shrimp With Country Ham and Capers

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

Southern Living NOVEMBER 2004

  • Yield: Makes 8 servings


  • 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.


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Sautéed Shrimp With Country Ham and Capers recipe