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  • Writer's pictureTommy Centola

Prosciutto-Wrapped Stuffed Shrimp

Shrimp is the most eaten seafood in America. With it's versatility, it's no wonder why it's so popular. This week, I am sharing two shrimp appetizers, which are perfect for any occasion.

2 large ripe avocados

1/2 cup diced red onion

1/4 cup + 1 tablespoon fresh cilantro, divided

2 tablespoons minced jalapeños

2 tablespoons orange zest

2 tablespoons fresh orange juice

2 tablespoons white wine vinegar

1 tablespoon extra-virgin olive oil

4 ounces cream cheese, softened

2 tablespoons mayonnaise

1 large egg

3 green onions, chopped (green part only)

1 tablespoon Worcestershire sauce

1/2 teaspoon Creole seasoning

1/8 teaspoon garlic powder

3/4 cups seasoned breadcrumbs

1 pound peeled and deveined jumbo shrimp (tails on)

1/2 pound thinly sliced prosciutto, halved lengthwise

Preheat oven to 400℉. Spray a rimmed baking sheet with cooking spray.

In a medium bowl, gently combine avocado, red onions, 1/4 cup cilantro, jalapeño, orange zest and juice, vinegar and oil. Cover and refrigerate until ready to serve.

In a small bowl, combine cream cheese and mayonnaise. Add egg, green onions, Worcestershire, Creole seasoning, garlic powder, and remaining 1 tablespoon cilantro, stirring to combine. Stir in bread crumbs.

Make a shallow cut lengthwise on the inside curve of each shrimp, cutting into but not through the back of each shrimp.Place a heaping tablespoonful of stuffing mixture into each butterflied shrimp. Wrap each shrimp in a piece of prosciutto, and place on prepared pan.

Bake for 20 to 25 minutes. Serve immediately with avocado relish.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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