Grandma Carolina’s Grilled Stuffed Shrimp

Recipe Contest Winner: Carol Selke

Serves 26-30



  • 1 Pound 26/30 Uncooked Tail-On or Tail-Off Contessa Shrimp

  • 3 cups Italian bread, cut into large cubes

  • 1/2 cup mortadella chopped

  • 2 tablespoons chopped parsley

  • 2 garlic cloves, chopped

  • Pinch or 1/8 teaspoon of nutmeg

  • 2 eggs

  • 30 thin slices of pancetta

  • Olive oil to coat


  • Place shrimp on flat surface, slice halfway through shrimp to butterfly, and pound lightly to flatten.

  • Salt and pepper the shrimp.

  • Place Italian bread in a food processor and pulse until a coarse breadcrumb consistency is achieved.

  • Combine the bread, mortadella, parsley, garlic, nutmeg, and eggs in a bowl and mix well.

  • Stuff one tablespoon of mixture inside the shrimp.

  • Wrap a pancetta slice around each shrimp.

  • Brush the shrimp with olive oil.

  • (Optional) For best results, refrigerate the stuffed shrimp for an hour before cooking. This will firm up the shrimp and pancetta, and prevent it from falling apart while cooking.

  • Grill or Pan Fry on low turning occasionally until golden brown. About 3-4 minutes on each side.