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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.
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Wine and Prosciutto-Wrapped Shrimp with Sage-Garlic Butter
- Total Time: 18 minutes
- Yield: Serves 6
- Diet: Omnivore, Pescatarian
Description
Salty, buttery shrimp wrapped in prosciutto and roasted with fragrant sage and garlic butter. Perfect for a party!
Ingredients
- 2 lbs (907 g) jumbo wild shrimp
- 6 oz (170 g) thinly sliced prosciutto
- 4 tbsp salted butter
- 4 cloves garlic (minced)
- 6 leaves sage (minced)
- Freshly ground black pepper
Instructions
- Peel and clean the shrimp, leaving tails on if desired.
- Cut each slice of prosciutto into two or three long strips and wrap one strip around each shrimp.
- Place shrimp on a rimmed baking sheet lined with parchment paper.
- Melt butter in a small pot.
- Brush half the melted butter over the shrimp.
- Preheat broiler to high (approximately 500°F/260°C).
- Add garlic and sage to the remaining butter.
- Cook the garlic and sage in the butter over medium heat for 1-2 minutes, until fragrant.
- Broil shrimp for 90 seconds, until shrimp are opaque and prosciutto begins to cook.
- Flip shrimp and broil for another 60 seconds, until cooked through.
- Transfer shrimp to a serving platter.
- Brush with garlic sage butter and sprinkle with black pepper.
- Serve immediately.
Notes
- For optimal browning, ensure the prosciutto is completely dry before wrapping the shrimp.
- To prevent overcooking, use a meat thermometer and cook the shrimp to an internal temperature of 145°F (63°C).
- Leftover shrimp can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Appetizer
- Method: Broiling
- Cuisine: Italian
Nutrition
- Serving Size: 3-4 shrimp
- Calories: 200
- Sugar: 1
- Sodium: 400
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 5
- Fiber: 1
- Protein: 15
- Cholesterol: 150
Frequently Asked Questions
What type of shrimp should I use for this recipe?
For this recipe, it’s best to use large shrimp, ideally 16-20 count per pound, as they hold up well when wrapped in prosciutto and provide a good bite.
How do I ensure the prosciutto stays wrapped around the shrimp during cooking?
To keep the prosciutto securely wrapped, make sure to overlap the slices slightly and secure them with a toothpick if necessary before broiling.
Can I substitute the sage in the garlic-sage butter?
Yes, you can substitute fresh sage with fresh thyme or rosemary for a different flavor profile, but the taste will vary from the original recipe.
