Shrimp Saltimbocca with Polenta



Ingredients


  • 1 16- to 18-ounce tube polenta, cut into 8 rounds
  • 1 thin slice prosciutto (about 1/2 ounce)
  • 2 tablespoons lemon juice
  • 1 1/4 teaspoons cornstarch
  • 1 pound peeled and deveined raw shrimp (21-25 per pound)
  • 1/4 teaspoon freshly ground pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons finely diced onion
  • 3/4 cup reduced-sodium chicken broth
  • 1 tablespoon chopped fresh sage or 3/4 teaspoon dried rubbed

Instructions

Position rack in center of oven; preheat broiler. Coat a baking sheet with cooking spray.
Place polenta rounds and prosciutto on the baking sheet. Broil on the center rack until the prosciutto is crisp, 4 to 5 minutes. Transfer the prosciutto to a plate. Continue broiling the polenta, turning once, until golden brown, about 10 to 12 minutes per side.
Meanwhile, whisk lemon juice and cornstarch in a small bowl. Sprinkle shrimp with 1/8 teaspoon pepper. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, 2 to 3 minutes. Add shrimp and cook, stirring, until the shrimp just turn pink but aren’t cooked through, about 2 minutes. Pour in broth, bring to a boil and cook until the liquid is slightly reduced, about 2 minutes more.
Whisk the cornstarch mixture again and add to the pan along with sage and the remaining 1/8 teaspoon pepper. Cook, stirring, until thickened, 1 to 2 minutes. Top the polenta with the shrimp and sauce, crumble the prosciutto over the top and serve immediately.

Comments

Post a Comment

Popular posts from this blog

Grilled Steak and Fingerling Potato Salad

Image
Ingredients 1 teaspoon lime juice 1 teaspoon chili powder 1/2 teaspoon salt, divided 1 clove garlic, mashed into a paste 8 ounces sirloin steak, trimmed 3/4 pound fingerling potatoes, scrubbed 2 tablespoons sherry vinegar 1 tablespoon extra-virgin olive oil 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground pepper 4 large radishes, sliced 3 scallions, thinly sliced 1/4 cup chopped fresh cilantro Bag of mesclun greens Instructions Mix lime juice, chili powder, 1/4 teaspoon salt and garlic  in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak. Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter. While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack (see Tip) or pan. Grill the steak, turning once, until a...
Read more

Well its been awhile....

Image
Its been awhile since the last update, and my wife has gotten me to start cooking a little healthier for her...so lets dive right in shall we? Prosciutto-Wrapped Shrimp with Spinach Salad Ingredients 1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided 1 tablespoon lemon juice 1 small clove garlic, minced Pinch of salt 1/8 teaspoon freshly ground pepper, divided 4 cups lightly packed spinach 10 raw jumbo shrimp (13-15 per pound) 5 very thin slices prosciutto (about 1 ounce), cut in half lengthwise to make 8 strips Whole wheat baguette Parmesan cheese Preparation Whisk 1 tablespoon oil, lemon juice, garlic, and a pinch each of salt and pepper in a large bowl. Add spinach and toss to coat. Peel and devein shrimp, leaving the tails on. Pat dry and sprinkle both sides with the remaining pinch of pepper. Wrap 1 piece of prosciutto around each shrimp. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the shrimp and coo...
Read more

Taco Salad with Avocado Cilantro Dressing

Image
Ingredients: 3/4 lb ground beef 1 tablespoon vegetable oil 1/2 cup onion, chopped 2 cloves garlic, very finely chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon chile powder Salt and freshly ground black pepper Pinch of cayenne (optional) 1 can (8-ounce) tomato sauce 1 can (15-ounce) black beans, drained For the salad: 8 cups romaine lettuce, coarsely chopped 1 ripe Hass avocado, halved lengthwise, peeled and sliced 1 sweet bell pepper (red, yellow or orange) seeded and roughly chopped 1 pint grape or cherry tomatoes, halved 1 cup grated cheddar cheese Tortilla chips (see notes) Lime wedges (optional) For the dressing: 1 ripe Hass avocado, halved and peeled 2 tablespoons olive oil 1/4 cup plain yogurt 1 small clove garlic, very finely chopped Juice of 1 lime 1/4 cup fresh cilantro, chopped 1/4 to 1/2 cup buttermilk (or regular milk) 1/2 teaspoon salt Freshly ground black pepper Instructions:   Start by makin...
Read more