Shrimp pancettati

6 Servings

Ingredients

Quantity Ingredient
18 Jumbo shrimp
18 slices Pancetta; thin
Salt & pepper to taste
½ cup Flour for dusting
4 tablespoons Olive oil
6 smalls Bamboo skewers
Risotto (see recipe)
½ pounds Unsalted butter (at room temp)
1 Bunch fresh parsley; washed, dried; & stems removed
Salt & pepper
½ cup Heavy cream

Directions

SALSA VERDE

1. Prepare Green Sauce & Risotto.

2. Peel & devein the shrimp. Wrap each shrimp w/ a slice of pancetta.

Lightly season w/ salt & pepper & dust w/ flour. Thread shrimp on skewers, 3 to a skewer.

3. Heat the olive oil in a large frying pan & saute the shrimp for a few seconds on each side. Cook shrimp in a preheated 350F oven for 2-3 min.

4. To finish dish, spoon rice onto 6 warm plates. Remove skewers from shrimp & arrange 3 shrimp on each plate. Pour green sauce on shrimp & serve at once. SALSA VERDE (Green Sauce): 1. Place all ingredients except cream in a food processor & process until parsley is finely chopped & ingredients are well blended. Place mixture in a bowl & freeze for 10 min.

2. Bring the cream to a boil in a shallow pan. Whisk in the herb butter little by little, until sauce is creamy & foamy.

IL TULIPANO

11052 BISCAYNE BLVD., MIAMI

WINE: GRECO DI TUFO

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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