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:

Quickview
145k Calories
13g Protein
9g Total Fat
1g Carbs
2% Health Score
Limit These
Calories
145k
7%

Fat
9g
14%

  Saturated Fat
2g
18%

Carbohydrates
1g
0%

  Sugar
0.45g
1%

Cholesterol
155mg
52%

Sodium
761mg
33%

Get Enough Of These
Protein
13g
28%

Selenium
30µg
43%

Phosphorus
135mg
14%

Copper
0.26mg
13%

Manganese
0.24mg
12%

Zinc
1mg
9%

Calcium
85mg
9%

Vitamin B12
0.48µg
8%

Iron
1mg
7%

Vitamin E
1mg
7%

Vitamin B3
1mg
6%

Magnesium
21mg
5%

Vitamin C
3mg
5%

Vitamin B1
0.05mg
3%

Vitamin B6
0.06mg
3%

Potassium
99mg
3%

Vitamin B2
0.04mg
2%

Folate
7µg
2%

Vitamin B5
0.16mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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