Shrimp Saltimbocca with Fennel and Arugula Salad

Total Time:
1 hr 15 min
Prep:
40 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Shrimp Saltimbocca:
  • 12 jumbo head-on shrimp or prawns (16-18 count)
  • 2 tablespoons EVOO, plus more for liberal drizzling
  • 1 fresh bay leaf
  • Chicken stock, to cover
  • Sea salt and black pepper
  • Zest and juice of 1 lemon
  • 1 teaspoon chile flakes
  • 2 to 3 cloves garlic, grated or minced
  • 12 large fresh sage leaves
  • 12 slices thinly sliced prosciutto
  • 1/4 cup dry vermouth
  • 2 tablespoons butter
  • A hunk of crusty bread, for serving
  • Fennel and Arugula Salad:
  • 1 bulb fennel, thinly sliced
  • 2 cups arugula
  • Juice of 1 lemon
  • Sea salt and black pepper
  • Olive Oil, to coat
  • 4 ounces Parmesan, shaved
Directions
  • For the shrimp: Peel and devein the shrimp, leaving the tails on; reserve the shells. Break off and reserve the heads. Add a drizzle of EVOO to a medium saucepot over medium-high heat. Add the shrimp heads and shells and saute for a few minutes. Add the bay leaf and enough chicken stock to cover; simmer for 15 to 20 minutes to infuse. Strain the shrimp stock and set aside.

  • Rinse and dry the peeled shrimp and place them in a large mixing bowl. Add some EVOO, salt and pepper, and the lemon zest, chile flakes and garlic; toss to combine. Place a sage leaf down the back of each shrimp, where it has been deveined, and then wrap each shrimp carefully and snugly with a slice of prosciutto.

  • In a large skillet, heat the EVOO (one turn of the pan) over medium to medium-high heat. Add the wrapped shrimp and cook, turning occasionally, until the prosciutto is crisp and the shrimp are pink and firm, 6 to 8 minutes. Remove to a platter and set aside. Douse the pan with the vermouth and about 1/2 cup shrimp stock, and swirl. Swirl in the butter to make a sauce, then squeeze in the lemon juice. Pour the sauce over the shrimp.

  • For the salad: Toss the fennel with the arugula. Add the lemon juice and some salt and pepper. Drizzle with olive oil to coat. Toss well. Add the shaved Parm.

  • Serve the shrimp with some crusty bread and the fennel and arugula salad on the side.


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