Serrano Wrapped Shrimp with Smoked Paprika Dip
Make this no-cook Spanish-style tapas part of your go-to recipe collection. Its simple and elegant and you can serve it all year-round.
Recipe - WOODBURY (+Wines & Spirits)
Serrano Wrapped Shrimp with Smoked Paprika Dip
0
Servings36
0Ingredients
½ cup mayonnaise
¼ cup sour cream
1 teaspoon L&B Smoked Spanish Paprika
½ teaspoon garlic salt
½ teaspoon sherry wine vinegar or balsamic vinegar
1 (3.5 oz) package Serrano ham
36 L&B Large Tail-Off Cooked Shrimp 41-50 CT
EQUIPMENT NEEDED: Bamboo skewers or large toothpicks
Directions
- In a small bowl, whisk together mayonnaise, sour cream, paprika, garlic salt, and vinegar. Spoon into a small serving bowl.
- Cut each slice of ham crosswise into 6 pieces. Wrap each shrimp with a piece of ham and secure with a toothpick. Makes 24-36 appetizers.
- Place dip in the center of a serving platter; arrange shrimp around dip.
0 minutes
Prep Time
0 minutes
Cook Time
36
Servings
Directions
- In a small bowl, whisk together mayonnaise, sour cream, paprika, garlic salt, and vinegar. Spoon into a small serving bowl.
- Cut each slice of ham crosswise into 6 pieces. Wrap each shrimp with a piece of ham and secure with a toothpick. Makes 24-36 appetizers.
- Place dip in the center of a serving platter; arrange shrimp around dip.