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Elsa's Jumbo Shrimp With Sage And Pancetta

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

12   Jumbo shrimp - (6 to 8 per lb) - peeled, deveined
  A drizzle extra-virgin olive oil
12   Sage leaves (large)
12   Thin slices pancetta
12   Wooden party picks - (4" long)
  = (big toothpicks - no frills)
  Serving Suggestions
  Potato Watercress Salad - (see recipe)
  Green Bean Salad - (see recipe)

Recipe Instructions

Place shrimp on a dish and drizzle with a touch of extra-virgin olive oil and toss shrimp to coat lightly in the oil. Press sage leaves down the backs of shrimp where you have deveined them. Wrap shrimp with 1 slice of pancetta each and hold in place with a toothpick placed lengthwise in shrimp. Set aside until ready to grill.

Heat an indoor electric grill to highest setting. Grill shrimps 3 minutes on each side or until shrimp is pink and just firm and pancetta is crisp.

To pan fry shrimp, heat a nonstick skillet over medium-high to high heat, and sear shrimp 3 minutes per side.

Serve 3 shrimp per person with Mom's Potato Watercress Salad and Green Bean Salad With Red Onion And Tomato.

This recipe yields 4 servings.

Recipe courtesy of Elsa Scuderi

30 MINUTE MEALS with Rachael Ray - (Show # TM-1A01) - from the TV FOOD NETWORK


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