Shrimp Saltimbocca With Polenta Recipe

Name: Shrimp Saltimbocca With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Position rack in center of oven; preheat broiler. Coat a baking sheet with cooking spray.
2
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.
3
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.
4
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.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Shrimp Saltimbocca With Polenta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Saltimbocca With Polenta

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