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This appetizer hits all the right notes for us. It’s salty, buttery and totally delicious when shared with others and paired with wine. Make plateful of these prosciutto-wrapped shrimp with sage-garlic butter for your next gathering.
It’s suddenly the time of year for alllllll the feelings. Some feelings I share with most people — Joy to the World, Ose Shalom and all that. Some I share with a more particular subset of the population — those who, in the northeast, begin to look longingly at the still-abundant farmers’ markets and vineyards of the west coast. For us, the joy of the season is tinged with jealousy, which either will or will not be cashed in upon receipt of a White Christmas. Or something like that.
Well. I like to cook my feelings.
And I REALLY like to cook my feelings under the broiler and serve them to good friends with easy, joyful, California wine pairings.
That’s why I partnered with Sonoma-Cutrer to create this nice, easy holiday appetizer. Prosciutto-wrapped shrimp with garlic-sage butter is a crowd pleasing starter that pairs really well with both Sonoma Coast Chardonnay and Russian River Valley Pinot Noir. Both those wines are as easy to order for delivery as they are to drink.
The multiple award-winning Sonoma Coast Chardonnay hits a sweet spot of good quality and good price. It’s a classic, medium-bodied Chardonnay that’s rich but also nice and bright, and it pairs with lots of my favorite foods, from cheeses to pasta dishes to seafood. I love that Sonoma-Cutrer lets you geek out with them and read tasting notes online. Gotta say, I am so ready for a glass right now.
Russian River Valley Pinot Noir, also an award-winning wine, has a slightly higher price point and a lovely, complex flavor. You can read the tasting notes here. I love how flexible this Pinot is with food. It’s nice to be able to serve a simple appetizer with both red and white and know it will pair equally well with each.
- 2 pounds jumbo wild shrimp
- 6 ounces thinly sliced prosciutto
- 4 tablespoons salted butter
- 4 garlic cloves, minced
- 6 sage leaves, minced
- Freshly ground black pepper
- Peel and clean the shrimp, leaving tails on if you like. (Tails make a nice presentation and a useful handle, but you can serve the appetizer with cocktail forks or toothpicks instead.)
- Cut each slice of prosciutto into two or three long strips. Wrap one strip around each shrimp. Place shrimp on a rimmed baking sheet lined with a piece of parchment paper that just fits.
- Melt butter in a small pot. Brush about half of the butter over the shrimp. Preheat broiler to high.
- While broiler preheats, add garlic and sage to remaining butter. Cook on medium heat for a minute or two, until very fragrant.
- Broil shrimp for about 90 seconds, until shrimp are turning opaque and prosciutto begins to cook. Flip shrimp with tongs and broil about 60 seconds more, until just cooked through.
- Transfer shrimp to a serving platter. Brush with garlic sage butter and sprinkle with black pepper. Serve immediately.