Shrimp Saltimbocca
If you want to add more gluten free and pescatarian recipes to your recipe box, Shrimp Saltimbocca might be a recipe you should try. This recipe serves 8. One portion of this dish contains around 14g of protein, 9g of fat, and a total of 146 calories. For $1.68 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 2687 people were glad they tried this recipe. Plenty of people really liked this side dish. It is brought to you by Closet Cooking. Head to the store and pick up salt and pepper, oil, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 34%, this dish is not so super. Similar recipes include Shrimp Saltimbocca with Polenta, Saltimbocca, and Chicken Saltimbocca.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 tablespoon butter
3/4 cup dry white wine or chicken stock
1 clove garlic, chopped
2 tablespoon lemon juice ( - 1/2 lemon)
1 tablespoon oil
3.5 ounces prosciutto, cut into 4-6 X 1 inch pieces
6 sage leaves
salt and pepper to taste
1 pound shrimp, shelled and deviened
Equipment:
toothpicks
paper towels
frying pan
Cooking instruction summary:
Wrap the shrimp up in the prosciutto along with one small sage leaf optionally skewering them either on sticks or with toothpicks to hold the prosciutto on.Heat the oil in a pan over medium heat, add the shrimp and cook, about 2-3 minutes per side and set aside.Melt the butter in the pan, add the sage leaves and cook until the just start to change a darker color, and set aside on paper towels.Add the garlic and saute until fragrant, about a minute.Add the wine to the pan, deglaze, simmer until it has reduced by half, about 3-5 minutes, add the lemon juice and butter and remove from heat stirring in the butter as it melts.Season the sauce with salt and pepper to taste, crumble the fried sage leaves and mix them in.Serve the shrimp along with the dipping sauce and enjoy!
Step by step:
1. Wrap the shrimp up in the prosciutto along with one small sage leaf optionally skewering them either on sticks or with toothpicks to hold the prosciutto on.
2. Heat the oil in a pan over medium heat, add the shrimp and cook, about 2-3 minutes per side and set aside.Melt the butter in the pan, add the sage leaves and cook until the just start to change a darker color, and set aside on paper towels.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the wine to the pan, deglaze, simmer until it has reduced by half, about 3-5 minutes, add the lemon juice and butter and remove from heat stirring in the butter as it melts.Season the sauce with salt and pepper to taste, crumble the fried sage leaves and mix them in.
5. Serve the shrimp along with the dipping sauce and enjoy!
Nutrition Information:
covered percent of daily need
