Shrimp Saltimbocca with Fennel and Arugula Salad
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 453
- Total Fat
- 29
- Saturated Fat
- 12
- Carbohydrates
- 18
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 30
- Cholesterol
- 98
- Sodium
- 1880
- Total: 1 hr 15 min
- Active: 55 min
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.