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!
Shrimp Saltimbocca with Polenta
From EatingWell: 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.
12 Reviews for Shrimp Saltimbocca with Polenta
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!
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)
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!