I’m really happy to announce that Ketofied! Comfort Foods Made Low Carb can now accept PayPal as a payment. I had a lot of people request this, so I worked over the weekend to get a new payment processor that’s trusted. I’ve finally been able to find a good one and accepts both credit card and PayPal (so people have an option). I just want to say thank you to everyone that got it, supports it, and supports the website!
Now, on to the shrimp. These suckers are the perfect blend of “fanciness”. It’s not everyday that you come across prosciutto wrapped shrimp. The shrimp themselves are absolutely divine. Bringing that salty, earthy taste from the prosciutto and the sweet and refreshing experience from the sauce. Together they are a match made in heaven. Give them a try, if you dare not eat them all!
This would be a perfect appetizer or hors d’oeuvre to serve up at a party – it looks fancy, it tastes fancy, and it doesn’t take too much work to make! Something like this would cost you around $25 in a restaurant, so why not make it yourself for under $10? Heck, that’s what I did, and I’m not even sure a restaurant could keep it as good quality as this. Plus, they’d be adding sugar to the sauce so I’d have to ask for extra napkins to wipe it off. That’s always the worst.
Yields ~16-24 Shrimp, Depending on Size
The Preparation
- 8 ounces prosciutto
- 10 ounces cooked shrimp
- 2 tablespoons olive oil
- 1/3 cup blackberries
- 1 tablespoon fresh mint, chopped
- 1 tablespoon erythritol, to taste
- 1/3 cup dry red wine
The Execution
1. Preheat your oven to 425F. Slice prosciutto in half or in thirds, depending on how many shrimp you have and their size. Wrap shrimp in prosciutto, starting from the tail and working your way up. Lay on a baking sheet, drizzle with 2 tbsp. olive oil, and cook for 15 minutes.
2. In a spice grinder, grind 1/3 cup Blackberries.
3. In a pan, add the blackberry puree and mint leaves. Add 1-2 tbsp. erythritol, to your tastes, then let cook for 2-3 minutes.
4. Add 1/3 cup red wine to the sauce and mix well. Then let reduce under simmer. Taste when reduced and add more sweetener if needed.
5. Serve with sauce on the side or drizzled over!
This makes a total of 4 servings of Prosciutto-Wrapped Shrimp. Each serving comes out to be 277 calories, 12.7g fats, 2.3g net carbs, and 32.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 8 ounce prosciutto | 442 | 18.9 | 0.7 | 0 | 0.7 | 63.1 |
| 10 ounce cooked shrimp | 337 | 4.8 | 4.3 | 0 | 4.3 | 65.8 |
| 2 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 1/3 cup blackberries | 20 | 0.2 | 4.6 | 2.5 | 2.1 | 0.7 |
| 1 tablespoon fresh mint | 1 | 0 | 0.1 | 0.1 | 0 | 0.1 |
| 1 tablespoon erythritol | 2 | 0 | 0 | 0 | 0 | 0 |
| 1/3 cup dry red wine | 66 | 0 | 2 | 0 | 2 | 0.1 |
| Totals | 1108 | 50.9 | 11.7 | 2.6 | 9 | 129.6 |
| Per Serving (/4) | 277 | 12.7 | 2.9 | 0.7 | 2.3 | 32.4 |
Prosciutto-Wrapped Shrimp
Ingredients
- 8 ounce prosciutto
- 10 ounce cooked shrimp
- 2 tablespoon olive oil
- ⅓ cup blackberries
- 1 tablespoon fresh mint chopped
- 1 tablespoon erythritol to taste
- ⅓ cup dry red wine
Instructions
- Preheat oven to 425F. Slice the prosciutto into halves or thirds, depending the size of the shrimp. Wrap the shrimp in prosciutto, starting from the tail. Lay on a baking sheet covered in foil paper, drizzle with olive oil, and bake for 15 minutes.
- Use a spice grinder to process the blackberries.
- Add the blackberry puree and mint to a pan. Add erythritol to taste and let cook for 2–3 minutes.
- Add in the red wine and mix well. Allow the sauce to reduce over a simmer. Taste once reduced and add more sweetener, if needed.
- Serve the cooked shrimp with the sauce on the side or drizzled over!
Craig! I can’t keep up with all your receipes! Everyday theres a new one! lol
Can I make a request? I loveeeee roast duck. The ones where you buy at the asian markets(the hang it by the window). They make it with and without bean curd sauce. You usually find them at the vietnamese areas. The skin is delicious and the fat is full of flavor. I recently bought one thinking it would be safe to eat, but I did notice some sweetness. I thought it would be fine, but I started kind of getting dizzy from it. Maybe that little bit of sugar is doing that to me? I don’t know. I’ve also been seeing a lot of sausages, hotdogs, spam and have been wondering if I should eat it or not because each serving is a gram of sugar. There are some items with zero carbs, but has corn syrup, dextrose, maltodextrin in it, so I stayed away from it. Are those ok? Back to the roast duck, I’m not sure of a good method in cooking it, all I have is an oven. Been thinking about buying a rotisserie oven just for that and replace some of the sweetness I taste in the duck with some alternative sweeteners. Maybe its just my head playing tricks on me.
BTW I’m 12 pounds lighter now and I’m starting to see my abs. I think I lost mostly visceral fat but some of the outter fat is starting to go away a bit. I kind of see my abs now but the bottom part is still there. I still don’t think I’m fat adapted yet, as I’m still kind of feeling a lot weaker than I normall am. l
PS:
I hope you don’t mind me constantly commenting all the time. Or if there’s an alternative way you prefer for me ask questions let me know. 🙂
I’ve never worked with duck in my life, so I don’t know much about cooking it in general. I wanted to get some duck next time I go to my butcher or order online for it – so next time I do, I will definitely get some (though it may be duck breast and not the whole bird). I have had asian style duck with the super crisp skin and it’s really good, though that was some 8 years ago. So, if all turns out well, I will hopefully be able to recreate something that will give the crisp skin. Maybe eventually (you’ll probably get to it before me) I’ll get a whole bird and see how roasting it goes.
I would avoid the products you’ve been avoiding – just because the cleaner your diet is, the healthier you will be. So I don’t see a reason to introduce super processed foods into your diet if you’ve found you can easily stay away from them. Most people do it for convenience and budget, but if you can get around it, I definitely say keep doing that.
By the way, congrats on the weight loss! It was an awesome feeling when I started to see my abs, for the very first time in my life. I hope that continues with you and you turn into a lean machine! You can keep posting comments wherever you see them fit. I like getting comments – it makes the site feel more engaging and alive for me. I get a lot of messages on facebook, which is cool, but it makes me smile when I see new comments – so keep at it – I love reading/replying to them!
I’ve also been trying to figure out how to make condensed milk without the sugar so I can make Honey Walnut Shrimp. Its been coming out pretty grosse lol.
I’m not really sure how you’d go about making condensed milk. If I could make that, I would be a millionaire because it would be so damn delicious on keto.