Basil Shrimp With Crispy Pancetta
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 ounces pancetta, thinly sliced
- 2 teaspoons extra virgin olive oil
- 1 1⁄3 lbs large shrimp, shelled, deveined
- 1⁄4 cup fresh basil, chopped
- 1 -2 teaspoon fresh lemon juice
- fresh ground black pepper, to taste
directions
- Roll the pancetta into a cylinder, then cut into thin shreds.
- Heat the oil in a 10" nonstick skillet over medium heat.
- When hot, add the pancetta and fry until crisp; transfer to a paper towel lined plate.
- Pour off all but 2 teaspoons of the fat in the pan and heat on medium-high heat.
- Add the shrimp and saute 2 minutes and now add the basil and saute another minute, or until shrimp is just cooked through.
- Toss shrimp in pancetta, lemon juice and pepper; taste and adjust seasonings if necessary.
- Serve immediately.
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RECIPE SUBMITTED BY
<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>