Shrimp Saltimbocca with Polenta

Shrimp Saltimbocca with Polenta

13 Reviews
From: EatingWell Magazine, November/December 2009

Shrimp Saltimbocca with Polenta

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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
  3. the prosciutto to a plate. Continue broiling the polenta, turning once, until golden brown, about 10 to 12 minutes per side.
  4. 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.
  5. 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!