Feb. 20th, 2013

nverland: (Monthly-February)
[personal profile] nverland
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Shrimp Saltimbocca with Polenta

•1 16- to 18-ounce tube polenta, cut into 8 rounds
•1 thin slice prosciutto, (about 1/2 ounce)
•2 tablespoons lemon juice
•1 1/4 teaspoons cornstarch
•1 pound peeled and deveined raw shrimp, (21-25 per pound)
•1/4 teaspoon freshly ground pepper, divided
•1 tablespoon extra-virgin olive oil
•2 tablespoons finely diced onion
•3/4 cup clam juice, (see Note) or reduced-sodium chicken broth
•1 tablespoon chopped fresh sage, or 3/4 teaspoon dried rubbed

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.

Note: Check sodium carefully when using clam juice because the amount of sodium can vary dramatically among brands.


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