Are you looking for a new low-carb appetizer to add to your arsenal? Try these 5-ingredient Roasted Shrimp with Cream Cheese (or Goat Cheese) and Prosciutto.
Several years ago I bought Tom Valenti’s You Don’t Have to Be Diabetic to Love This Cookbook (affiliate link). It’s one of my favorites, primarily because the recipes use real food and because Tom agrees that “there is no such thing as a diabetes diet.” If you’d like to learn more about this book, read my review.
The original recipe uses goat cheese, but I had some cream cheese, so I went with that. Tom stuffs the goat cheese into the back of the shrimp (where it was deveined), but as a famous YouTube star once said “ain’t nobody got time for that.” I found that spreading the cheese on the prosciutto works much better for those of us not gifted with patience.
Tom pan-fries his shrimp, but I thought roasted shrimp would make for easier clean-up. If you’d rather go the pan-fry route, increase the amount of olive oil and cook the shrimp 3 to 4 minutes in a nonstick skillet, turning once.
Some people find the wrapping process easier if the prosciutto is cut in half crosswise. I swear less when I slice it lengthwise. I recommend cutting once slice of prosciutto each way to see what works best for your temperament.
These roasted shrimp make a great low-carb, gluten-free appetizer. They are also perfect on top of a salad drizzled with balsamic vinaigrette for a light lunch or dinner.
Other Recipes I’ve Tried
I’ve tried several recipes from You Don’t Have to Be Diabetic to Love This Cookbook and they are all good.
Roasted Shrimp with Cream Cheese and Prosciutto
- 1 teaspoon olive oil
- 6 slices prosciutto thinly sliced (about 3 ounces)
- 3 ounces spreadable cream cheese or goat cheese softened
- 12 large shrimp 25 to 30 count, peeled and deveined
- 12 fresh basil leaves
Preheat oven to 400°;F. Brush a baking sheet with olive oil.
Slice each piece of prosciutto in half lengthwise. Spread each slice with about 1/4 ounce cream cheese.
Cover the back of one of the shrimp with a basil leaf. Wrap the shrimp with one of the slices of prosciutto. Place on baking sheet and repeat with remaining shrimp.
Roast for 8 to 10 minutes or until shrimp is opaque and firm.
Watching sodium? Use low-sodium ham instead of the prosciutto.
Watching fat? Use lowfat or nonfat cream cheese. You can also use a thinner layer of the cream cheese. This may also make the prosciutto easier to wrap around the shrimp.