Instead of using the traditional veal for this recipe I thought using jumbo shrimp would make a wonderful substitute. I wasn’t wrong. This Shrimp Saltimbocca is amazing and with a simple butter and wine sauce poured on top and served over cauliflower rice, makes one killer meal.
Holy smokes, did everyone survive the food fest that goes along with Super Bowl Game Day festivities? While I’m not the big sports fan, we always enjoy hanging with friends and watching the big game. It’s an excuse to indulge and whip up and enjoy some wonderful party food grub like these Bacon Wrapped Tots with Homemade Ranch Dressing or my Crunchy Buffalo Chicken Meatballs. Besides the commercials are always something to look forward to as well.
So I thought today I’d share with you a easy and delicious meal that is a filling, yet in it’s own way light.
Saltimbocca means “to jump in the mouth” in Italian and this does just that. The flavors are off the hook good. Salty, pan seared prosciutto wraps each jumbo shrimp that has a little sage leaf tucked inside. A quick pan sauce with butter and vermouth is a great addition and white wine can easily be substituted here as well.
To keep it rice or pasta free I opted to use up that cauliflower I had in the fridge and made some cauliflower rice with parsley, salt, pepper, lemon zest and olive oil.
This worked well with the butter vermouth pan sauce that gets poured over the shrimp saltimbocca.
Opting for no rice or starch like a pasta, I thought the cauliflower rice worked beautifully here. The lemon zest added a nice, clean flavor note and each bite of the shrimp saltimbocca was heaven.
Think of the crispy prosciutto that wraps and almost melts around each shrimp!
If you’re a shrimp fan, try my Watermelon and Grilled Shrimp Skewers, Shrimp Corn and Barley Salad, or my Ancho Chipotle Chili Lime Grilled Shrimp. This Shrimp Saltimbocca comes together in under 30 minutes and who wouldn’t like that? Enjoy!
- 12 jumbo shrimp deveined
- 12 leaves sage
- 6 slices prosciutto
- pinch black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp flour
- 1/4 cup dry vermouth or white wine
- 1/2 cup chicken stock
- 1/2 lemon juice only
- pinch kosher salt
- chopped parsley for garnish
- Slice each piece of prosciutto in half lengthwise. Set aside.
- Rinse deveined shrimp in cold water and pat dry.
- Tuck a sage leaf in the split side where the vein has been removed from each shrimp. Carefully using one strip of prosciutto, wrap it around the sage and shrimp. Set aside and repeat with remaining shrimp.
- In a skillet over medium heat add the oil and quickly sauté the prosciutto wrapped shrimp for 2 minutes on each side, or until shrimp are cooked through. Remove from pan and cover to keep warm.
- To the skillet add the butter. Add flour to pan and cook for 1 minute over medium heat. Add vermouth or white wine and whisk to avoid any lumps, cooking for a minute. Add the chicken stock, lemon juice and stir and let it cook down for 2 minutes to thicken slightly. Put the shrimp back in the skillet and coat in the sauce. Season with salt and pepper and garnish with chopped parsley before serving.