What could be a more festive starter than shrimp wrapped in prosciutto, tied with chives and smothered in a spicy maple sauce? As I made these, knotting the chives across the prosciutto-wrapped shrimp reminded me of tying an obi over a kimono during festivals in Japan. I think these would be great for entertaining — These little lovelies come dressed for your holiday party and are sure to please with their savory-sweet taste.
Shrimp in Kimonos
- 20 or so frozen pre-cooked shrimp, shells removed except for the tail
- Prosciutto (I used 4 long strips cut into 5 strips each)
- 20 chives, plus extras
- 1/2 Tbs. unsalted butter
- 1 Tbs. maple syrup
- 1 teaspoon hot chili sauce such as sambal oelek (optional, to taste)
- Ground black pepper, to taste
Directions: Thaw the frozen shrimp in cold water for about 30 minutes and drain well. Preheat the oven to 400 F (200 C). Cut the prosciutto to size — about 1 inch by 3 inches — and wrap around the shrimp. Secure by winding a chive around each one and tying a simple knot (I had a few chives break from pulling them too hard — try to gently pull). Cut the excess chives off after letting a little bit drape out of the knot. Place each kimono-clad shrimp in a small roasting pan as you go. In a small pot over low heat, warm the butter, maple syrup, and hot sauce and reduce slightly (watch and stir to ensure it doesn’t burn). Pour the sauce over the shrimp, sprinkle with freshly ground pepper, and roast for 6-8 minutes, or just long enough to warm through and start caramelizing the sauce. Serve with toothpicks or let people pick them up by the tails. Enjoy!