ELSA'S JUMBO SHRIMP WITH SAGE AND PANCETTA
Provided by Rachael Ray : Food Network
Categories appetizer
Time 18m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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 potato watercress salad and green bean salad.
- Serving suggestions: .
SHRIMP AND PANCETTA IN WHITE WINE SAUCE
This is an amazingly simple but satisfying recipe....It is a yummy garlicky creamy sauce with shrimp and just that little bit of "kick" in the back of your throat to spice things up!! Came from my best friend Shelia...........the "Italian Princess" who has encouraged my love for fine food and wine......and that preparing and creating is 1/2 the love of cooking!!
Provided by Scottschef
Categories Spaghetti
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Circle Saute pan 2-3 times with olive oil.
- Saute garlic and shallots until just tender.
- (I usually end up adding more garlic because I'm a garlic fiend).
- Add Pancetta -- saute on low-med heat until starting to crisp up.
- Add White wine and scrape up bits of pancetta and garlic/shallots until starting to reduce.
- Add Butter -- stir all together -- it will start to thicken.
- To this add cream and cornstarch if wanted to thicken sauce to your preference -- just add slowly and stir constantly
- Add lemon juice, red pepper flakes and cheese and stir until desired taste (heat).
- Add Shrimp and cook until pink.
- Cook Pasta as directed and toss together.
- Add more crushed red pepper flakes, some fresh chopped parsley and more cheese to taste.
- Good loaf of crusty bread and a good bottle of Chardonnay and you are in business!
Nutrition Facts : Calories 554.7, Fat 28.5, SaturatedFat 16.5, Cholesterol 402.4, Sodium 1942.9, Carbohydrate 13.1, Fiber 0.5, Sugar 1.4, Protein 46.3
SAGE AND PANCETTA SHRIMP
Make and share this Sage and Pancetta Shrimp recipe from Food.com.
Provided by Donna
Categories Very Low Carbs
Time 20m
Yield 15 jumbo shrimp
Number Of Ingredients 4
Steps:
- Clean and devein shrimp.
- Stuff one sage leaf inside shrimp.
- Wrap with pancetta.
- Use a toothpick to secure.
- Drizzle olive oil on shrimp.
- Grill on grill pan about 4 minutes per side or until shrimp is cooked.
Nutrition Facts : Calories 32.1, Fat 0.5, SaturatedFat 0.1, Cholesterol 46, Sodium 44.8, Carbohydrate 0.3, Protein 6.2
PANCETTA WRAPPED SHRIMP WITH CHIPOTLE VINAIGRETTE AND CILANTRO OIL
This dish makes a hearty and filling main dish and is also great to serve as an appetizer or hors d'oeuvre.
Provided by Ryan Nomura
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside.
- Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside.
- Preheat a grill for medium heat.
- Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels.
- To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.
Nutrition Facts : Calories 838.7 calories, Carbohydrate 2.8 g, Cholesterol 300.5 mg, Fat 73.2 g, Fiber 0.4 g, Protein 41.9 g, SaturatedFat 9.7 g, Sodium 1183.2 mg, Sugar 1.1 g
SHRIMP AND PANCETTA ON POLENTA
Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits.
Provided by Ruth Cousineau
Categories Tomato Quick & Easy Dinner Bacon Cornmeal Seafood Shrimp Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.
- Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.
- Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.
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