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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A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

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