Advertisement

Shrimp Saltimbocca with Polenta

November/December 2009

Your rating: None Average: 4 (47 votes)

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.



READER'S COMMENT:
"This was awesome - so glad I doubled the recipe because we literally demolished it.! "
Shrimp Saltimbocca with Polenta Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • 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.

Nutrition

212 calories; 5 g fat (1 g sat, 3 g mono); 171 mg cholesterol; 19 g carbohydrates; 21 g protein; 1 g fiber; 729 mg sodium; 176 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 2 1/2 lean meat

Nutrition Note: Iron (15% daily value).


More From EatingWell

Recipe Categories

Connect With Us

Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner