Shrimp Saltimbocca with Polenta

Shrimp Saltimbocca with Polenta

13 Reviews
From: EatingWell Magazine, November/December 2009

Saltimbocca is an Italian word that literally means “jump mouth,” presumably because of its bold flavors. The dish is traditionally made with veal and seasoned with sage and prosciutto. We love these flavors in our simple version made with shrimp. Store-bought polenta turns golden brown under the broiler for an easy accompaniment. Serve with: Sautéed green beans and red peppers.

Ingredients 4 servings

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  • 1 16- to 18-ounce tube polenta, cut into 8 rounds
  • 1 thin slice prosciutto (about ½ ounce)
  • 2 tablespoons lemon juice
  • 1¼ teaspoons cornstarch
  • 1 pound peeled and deveined raw shrimp (21-25 per pound)
  • ¼ teaspoon freshly ground pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons finely diced onion
  • ¾ cup clam juice (see Note) or reduced-sodium chicken broth
  • 1 tablespoon chopped fresh sage or ¾ teaspoon dried rubbed


  • Active

  • Ready In

  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 ⅛ 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 ⅛ 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. We use Bar Harbor clam juice with only 120 mg sodium per 2-ounce serving.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 229 calories; 5 g fat(1 g sat); 1 g fiber; 20 g carbohydrates; 23 g protein; 24 mcg folate; 186 mg cholesterol; 2 g sugars; 285 IU vitamin A; 4 mg vitamin C; 90 mg calcium; 0 mg iron; 1,317 mg sodium; 233 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2½ lean meat

Reviews 13

September 08, 2014
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By: EatingWell User
Been making this for a few years now Great recipe. However, I would make my own polenta ahead of time and add some herbs like Rosemary, Thyme, and garlic to the polenta. I use extra prosciutto and lemon and plenty of black pepper. Pros: Easy and healthful Cons: Make your own polenta
July 15, 2014
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By: EatingWell User
Easy, yummy and even better the next day! I didn't use sage and added grated ginger instead. I also used all the prosciutto and added broccoli to the shrimp. I topped with grated Parmesan. It makes a beautiful presentation and would serve to guests. The little bit leftover was unbelievable. Definitely will make this again! Pros: Terrific and an all around pleaser! Cons: I would double the lemon and cornstarch next time.
June 11, 2014
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By: hammondwf
Interesting I really liked this dish, but it could have used a little more lemon or something. The sage was really different and nice. I liked how light it was and I love broiling polenta! I think I'll make this again, but add more lemon...I like the tangy lemon freshness. Definitely worth it, and super simple! Pros: interesting, unique,
June 22, 2012
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By: EatingWell User
the shrimp This may be a newbie comment, but I just want to say that the technique with the shrimp was new for me - mixing lemon juice with cornstarch - and made the shrimp pop for us. (we didn't use the sage)
November 05, 2011
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By: EatingWell User
Quick and Delicious Love this dish. Be careful with the sage-too much can ruin the dish. I have used this as a main course as well as an appetizer (one polenta round topped with shrimp). My family calls this fancy shrimp and grits. It's a favorite! Pros: Easy, quick, different
February 02, 2011
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By: alesia
Such great flavor and so easy to prepare! I felt like something different for dinner and found it. This was so flavorful and so easy to make. Everyone at the table loved it. Pros: fast, quick, easy, delicious
June 09, 2010
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By: EatingWell User
This was awesome - so glad I doubled the recipe because we literally demolished it.!
May 11, 2010
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By: EatingWell User
I will try this recipe. Looks simple and healthy. Polenta is also a good alternative from rice or pasta.
February 05, 2010
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By: chandra.broughton
Very good recipe. It was simple and delicious!
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