Advertisement

Shrimp Saltimbocca with Polenta

November/December 2009

Your rating: None Average: 3.9 (55 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

13 Reviews for Shrimp Saltimbocca with Polenta

09/08/2014
Anonymous
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.

Easy and healthful
Comments
07/15/2014
Anonymous
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!

Terrific and an all around pleaser!
Comments (1)

7 comments

Anonymous wrote 18 weeks 3 days ago

Forgot to mention, next time

Forgot to mention, next time will double the lemon and cornstarch!

06/11/2014
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!

interesting, unique,
Comments
06/22/2012
Anonymous
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)

Comments
11/05/2011
Anonymous
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!

Easy, quick, different
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

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