Shrimp Saltimbocca With Polenta

Name: Shrimp Saltimbocca With Polenta
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 (16 ounce) package polenta, cut into 8 rounds; 1 thin slice prosciutto (about 1/2 ounce); 2 tablespoons lemon juice; 1 1/4 teaspoons cornstarch; 1 lb peeled and deveined raw shrimp (21-25 per pound); 1/4 teaspoon fresh ground pepper, divided; 1 tablespoon extra virgin olive oil; 2 tablespoons finely diced onions; 3/4 cup clam juice (may sub reduced-sodium chicken broth); 1 tablespoon chopped fresh sage (may sub 3/4 t dried rubbed sage)

Submitted by januarybride

"As stated in the Nov/Dec 2009 edition of Eating Well, "Saltimbocca is an Italian word that literally means “jump mouth,” presumably because of its bold flavors. The dish is traditionally made with veal and seasoned with sage and prosciutto. We love these flavors in our simple version made with shrimp. Store-bought polenta turns golden brown under the broiler for an easy accompaniment. Serve with: Sautéed green beans and red peppers.""

Download

Ready In:: 30mins
Ingredients:: 10
Serves:: 4

ingredients

1 (16 ounce) package polenta, cut into 8 rounds
1 thin slice prosciutto (about 1/2 ounce)
2 tablespoons lemon juice
1 ¹⁄₄ teaspoons cornstarch
1 lb peeled and deveined raw shrimp (21-25 per pound)
¹⁄₄ teaspoon fresh ground pepper, divided
1 tablespoon extra virgin olive oil
2 tablespoons finely diced onions
³⁄₄ cup clam juice (may sub reduced-sodium chicken broth)
1 tablespoon chopped fresh sage (may sub 3/4 t dried rubbed sage)

directions

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 clam juice (or 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.

Questions & Replies

Got a question? Share it with the community!

Reviews

This was really tasty. I pretty much followed the recipe to the letter except I used more onion. Served with asparagus. Yum!

Drebaby
We enjoyed this dish. I overcooked the shrimp a bit and wasn't able to make the sauce thicken very much, but I think I will know what to do next time. It's definitely a good recipe. It was easy to prepare, with few ingredients, but had a satisfying flavor. Thanks for posting this recipe.

Spoonless Kitchen